Rosemary K-bobs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Rosemary stems with a few leavesRed bell pepperYellow bell pepperOnionZucchini*Mushrooms (Cut large ones in half, shitake in pieces, leave crimini whole)Eggplant36 ShrimpMarinade:2 Tablespoons olive oil4 tablespoons balsamic or red wine vinegarfresh ground pepper1 teaspoon fresh oreganoA few fresh rosemary leaves if you want stronger flavor
K-bobs
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This is one of my faves since we've had rosemary growing like a bush in the yard:
Choose several larger stalk lengths of rosemary, wash and strip some of the leaves, leaving the end and a few on the stalk for flavor.
Cut any veggies that grill well or bake well into 1 1/2-2 inch cubes or sections. I use:
Red bell pepper
Yellow bell pepper
Onion
Zucchini
*Mushrooms (Cut large ones in half, shitake in pieces, leave crimini whole)
Eggplant
"Skewer" veggies with rosemary stalk, alternating with shrimp.
Marinate 15-30 minutes or longer in
2 Tablespoons olive oil
4 tablespoons balsamic or red wine vinegar
fresh ground pepper
1 teaspoon fresh oregano
(You can use Zesty Italian dressing for a great short cut here.)
Great alternative: Put shrimp and scallops (or other meat of choice) between the vegetables for a nice appetizer or main dish.
Grill until veggies are tender crisp.
*(Another tasty treat is to wrap the mushrooms in about 1/3 slice bacon before skewering. I microwave about 4 slices of bacon on newspaper and paper towels until it's about 2/3 done. About 30-45 seconds per slice.)
Number of Servings: 6
Recipe submitted by SparkPeople user OLDER03.
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This is one of my faves since we've had rosemary growing like a bush in the yard:
Choose several larger stalk lengths of rosemary, wash and strip some of the leaves, leaving the end and a few on the stalk for flavor.
Cut any veggies that grill well or bake well into 1 1/2-2 inch cubes or sections. I use:
Red bell pepper
Yellow bell pepper
Onion
Zucchini
*Mushrooms (Cut large ones in half, shitake in pieces, leave crimini whole)
Eggplant
"Skewer" veggies with rosemary stalk, alternating with shrimp.
Marinate 15-30 minutes or longer in
2 Tablespoons olive oil
4 tablespoons balsamic or red wine vinegar
fresh ground pepper
1 teaspoon fresh oregano
(You can use Zesty Italian dressing for a great short cut here.)
Great alternative: Put shrimp and scallops (or other meat of choice) between the vegetables for a nice appetizer or main dish.
Grill until veggies are tender crisp.
*(Another tasty treat is to wrap the mushrooms in about 1/3 slice bacon before skewering. I microwave about 4 slices of bacon on newspaper and paper towels until it's about 2/3 done. About 30-45 seconds per slice.)
Number of Servings: 6
Recipe submitted by SparkPeople user OLDER03.
Nutritional Info Amount Per Serving
- Calories: 141.7
- Total Fat: 5.8 g
- Cholesterol: 54.7 mg
- Sodium: 63.3 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 4.4 g
- Protein: 9.7 g
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