Grilled Veggie Skewers

Course : Grilled Vegetables
Serves: 4
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1 pound small new potatoes
2 medium carrots -- peeled
4 cups Boiling -- salted water
1/2 pound small zucchini -- (about 4)
3/4 cup olive oil
1/2 cup dry white wine
4 cloves garlic -- minced or pressed
1/2 cup coarsely chopped fresh basil
2 tablespoons rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation / Directions:

Scrub the potatoes. Add potatoes and carrots to boiling water. Cook until just tender, about 12 to 15 minutes. Cool. Peel potatoes, if desired. Cut potatoes into chunks. Cut zucchini and carrots crosswise into chunks. Carefully run a wooden skewer alternately through the zucchini, carrots, and potatoes. Combine the ingredients for the marinade. Lay the skewers in a flat dish and pour marinade over. Marinate 2 to 4 hours at room temperature. Prepare charcoal fire or preheat the broiler. Grill the skewers 6 inches from the source of the heat for 12 to 15 minutes, brushing with the marinade and turning several times until zucchini is just barely fork tender. Serve hot.


Nutritional Information:

1617 Calories (kcal); 163g Total Fat; (93% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 1128mg Sodium

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