Easy Grilled Vegetable Rosemary Skewers

The other day Robert was going to the lake with some of his friends. They were going to grill out and get caught up on each others lives.

He asked me if I could make a vegetable they could grill so I made these vegetable kabob on rosemary skewers.

Rosemary Vegetable Skewers

To make these skewers, cut the rosemary twigs on a bias to form a point.

You will need:

  • 2-3 zucchini
  • Whole button mushrooms
  • Pappadew peppers
  • Cherry tomatoes
  • Rosemary stems
  • Balsamic Vinaigrette

Slice zucchini very thin the length of the zucchini. Wrap the zucchini around a drained pappadew pepper, thread it onto a rosemary skewer.

Next, thread a button mushroom, the top with a cherry tomato.

Marinade in a balsamic vinaigrette for at least 30 minutes.

Season each skewer with kosher salt and pepper.

Grill on each side for 2-3 minutes each side or cook over indirect heat for about 8-10 minutes.

Serve with grilled meats.

Since Robert does not eat red meat, when he stays out I usually turn into a carnivore. This particular evening I had some beautiful lamb chops marinated in garlic, rosemary, mint, lavender, oregano, olive oil, and black pepper. We grilled fresh buckwheat bread seasoned with olive oil and rubbed with raw garlic. Marvelous.

I had some mint sauce I made from an arm load of mint during the summer so I couldn’t wait to eat some lamb.

With Robert away, my friend Joanie and I grilled and set the table in the courtyard, poured some wine and had quite a feast.

All because of a rosemary vegetable skewer.

Zucchini Brownies

Zucchini Brownies are a great way of adding vegetables to your families diet. Unless you tell them zucchini is in the mix, they simply won’t know. The secret here is to finely shred the zucchini so it ‘melts’ while baking. You can’t expect it to be undetectable if you put big chunks in the mix.

This is a great way to get some vegetables into your meat and potato family members.

This recipe follows the formula of replacing the fat in the recipe with vegetables. The shredded zucchini adds the required moisture that creates the most gooey, fudgy brownies; you won’t believe they are full of zucchini.

 

Zucchini Brownies

  • Servings: 9-12
  • Difficulty: easy
  • Print

Zucchini BrowniesZucchini Brownies

Pre-heat oven to 350°F.

Butter a 9 x 9 baking dish.

Combine sugars, egg and vanilla in a mixing bowl on medium speed.

Fold in zucchini.

Shred Zucchini

Shred Zucchini

Combine dry ingredients in a separate bowl.

Add flour mixture to zucchini mixture on low-speed, mixing only long enough to combine the ingredients.

Spoon the mixture into the prepared baking dish, smoothing it evenly in the dish.

All mixed together with the Shredded Zucchini

All mixed together with the Shredded Zucchini

Bake at 350°F for 30-35 minutes. Remove the brownies from the oven and cool on a rack.

Cut and remove from pan after the brownies have cooled to room temperature.

Zucchini brownies