Rosemary Potato and Veggie Skewers
Boil the potatoes first; that way, all they have to do is finish cooking on the grill.
Ingredients
- 2 lbs baby red potatoes
- 2 zucchini, halved lengthwise and quartered
- 1/2 lb mushrooms, halved
- 1 red pepper, cut into bite-sized pieces
- 1/3 cup melted butter
- 1/4 cup olive oil
- Coarse sea salt to taste
- Black pepper to taste
- 1 tsp fresh, minced rosemary, or to taste
Directions
- Place potatoes in a large pot with cold water. Bring to a boil and boil for about 15 minutes, just until fork tender. Drain and rinse with cold water.
- Thread potatoes, zucchini, mushrooms, and red pepper on bamboo skewers.
- Stir melted butter and olive oil together and brush on skewers. Sprinkle generously with sea salt, pepper, and rosemary.
- Grill, or bake on a cookie sheet, at 375°F for 15 to 20 minutes until potatoes are crispy and vegetables are tender.
Nutrition Facts
Calories 313
Calories from Fat 173 (55%)
(30%)Total Fat 20g
(39%)Saturated Fat 8g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
(9%)Cholesterol 27mg
(4%)Sodium 90mg
(33%)Potassium 1157mg
Total Carbohydrate 32g
(16%)Dietary Fiber 4g
Sugars 3g
Sugar Alcohols 0g
(11%)Protein 5g
Copyright © 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.