Rosemary-Skewered Vegetable Kabobs

Grilled Rosemary-Skewered Vegetable Kabobs

Try something a little lighter on the grill this weekend. Instead of going for the same old standbys, try celebrating summer’s vegetable bounty by grilling up the most plentiful plants in the garden.

Grilled Rosemary-Skewered Vegetable Kabobs

Zucchini, yellow squash, tomatoes and rosemary are all over the place this time of year, and we created a fun way to grill them. Slice them thin and place them in a quick marinade before threading the strips onto a skewer of rosemary sprigs. The rosemary smokes on the grill, creating a fantastic aroma and flavor that works its way into the veggies from the inside out.

Grilled Rosemary-Skewered Vegetable Kabobs

So, next time you’re firing up the grill and you have some extra summer veggies sitting around, make the best of it, and fire up these quick-marinated kabobs that smell and taste incredible. They are great on their own or alongside a salad, steak or piece of grilled chicken.

Grilled Rosemary-Skewered Vegetable Kabobs

 

Grilled Rosemary-Skewered Vegetable Kabobs
Serves 4
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Marinade
  1. 1/2 cup balsamic vinegar
  2. 2 tablespoons olive oil
  3. 1 (4-inch) sprig fresh rosemary, leaves chopped
  4. 1 clove garlic, minced
  5. 1/2 teaspoon salt
  6. Cracked black pepper
Vegetables
  1. 1 container (10.5 ounces) grape tomatoes
  2. 2 large zucchini squash, sliced 1/4-inch thick
  3. 2 large yellow squash, sliced 1/4-inch thick
  4. 8 (6 to 8-inches each) sprigs fresh rosemary
Instructions
  1. Place marinade ingredients into a large resealable plastic bag. Add all vegetables except rosemary sprigs. Seal bag and shake until vegetables are coated.
  2. Marinate 15 minutes.
  3. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
  4. Drain vegetables; discard marinade.
  5. Strip bottom half of rosemary sprigs to use as skewers. Thread vegetables onto skewers.
  6. Fold a strip of heavy duty foil the width of leafy ends of the rosemary skewers. Place foil strip on the grill. Place skewers on the grill so rosemary leaves are on the foil and vegetables are directly on the grill grates.
  7. Grill 6 to 8 minutes, turning once, until vegetables are browned and tender.
Notes
  1. Use the woody end of the rosemary sprig as the pointed end of the skewer. If vegetables do not thread easily, make a starting hole with a wooden skewer or knife.
  2. If desired, reserve vegetable marinade and use as dressing for mixed baby greens to serve alongside kabobs.
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