Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette
- 4 Tbs. sherry vinegar
- 4 Tbs. Dijon mustard
- 2 small shallots, minced (3 Tbs.)
- 2 Tbs. lemon juice
- 1 Tbs. grated lemon zest
- 23 cup olive oil
- 2 Tbs. chopped fresh rosemary
- 6 small red potatoes, quartered
- 24 sugar snap peas
- 24 white or cremini mushrooms, stems removed
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 medium yellow squash, cut into 12 rounds
- 1 medium zucchini, cut into 12 rounds
- 3/4 cup Rosemary-Dijon Vinaigrette
- To make Rosemary-Dijon Vinaigrette: Whisk together vinegar, mustard, shallots, lemon juice, and lemon zest in small bowl.
- Slowly whisk in olive oil until mixture thickens or emulsifies.
- Stir in rosemary, and season with salt and pepper, if desired.
- Set aside.
- To make Vegetable Skewers: Cook potatoes 3 minutes in large pot of boiling salted water.
- Add sugar snap peas, and cook 1 minute more, or until sugar snap peas are crisp-tender.
- Drain vegetables, and rinse under cold water.
- Drain once more, and pat dry.
- Toss potatoes, sugar snap peas, mushrooms, red bell pepper, red onion, yellow squash, and zucchini with 1/2 cup Rosemary-Dijon Vinaigrette.
- (Reserve remaining Rosemary-Dijon Vinaigrette for another use.)
- Cover, and refrigerate 1 hour, or overnight.
- Preheat grill to medium-high heat.
- Thread vegetables onto 12 presoaked bamboo skewers, leaving 1/4-inch space between each one to ensure even cooking.
- Rub grate or vegetable grill topper with vegetable oil.
- Grill skewers 3 to 4 minutes per side, or until vegetables are slightly charred and soft.
- Season with salt and pepper, if desired, and drizzle with remaining 1/4 cup Rosemary-Dijon Vinaigrette.
sherry vinegar, mustard, shallots, lemon juice, lemon zest, olive oil, rosemary, red potatoes, sugar, white, red bell pepper, red onion, yellow squash, zucchini, rosemary
Taken from www.vegetariantimes.com/recipe/farm-stand-vegetable-skewers-with-rosemary-dijon-vinaigrette/ (may not work)