·12” long wooden skewers
·2 red-skinned potatoes
·2 medium zucchini
·1 medium eggplant
·1 large onion, peeled
·1 cup cherry tomatoes
·1-2 bell peppers, cored
·1 cup white mushrooms (optional)
· ½ cup olive oil
·Fresh minced rosemary (optional)
·salt/pepper to taste
Soak skewers in water for at least 30 minutes to prevent burning over the grill. Boil potatoes in a pot of water for about 8 minutes, or until fork tender. Drain and rinse with cool water. Prep all vegetables by chopping into bite-sized pieces. Thread vegetables onto skewers, alternating colors. Brush with olive oil and sprinkle with seasoning. Grill on a barbecue until evenly charred or bake on a baking dish at 375 degrees for 12-15 minutes, rotating occasionally. Remove skewers, then serve on a platter and enjoy!
I may be one of your longest members having had a box since 94? 95? With a few little gaps perhaps… So why do I love my box? The veg taste lovely and fresh - my son eats them like sweeties and I cook more interesting recipes.
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