Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette Recipe

Name: Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbs. sherry vinegar; 4 Tbs. Dijon mustard; 2 small shallots, minced (3 Tbs.); 2 Tbs. lemon juice; 1 Tbs. grated lemon zest; ⅔ 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

Servings: persons

4 Tbs. sherry vinegar
4 Tbs. Dijon mustard
2 small shallots, minced (3 Tbs.)
2 Tbs. lemon juice
1 Tbs. grated lemon zest
⅔ 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

1
To make Rosemary-Dijon Vinaigrette: Whisk together vinegar, mustard, shallots, lemon juice, and lemon zest in small bowl.
2
Slowly whisk in olive oil until mixture thickens or emulsifies.
3
Stir in rosemary, and season with salt and pepper, if desired.
4
Set aside.
5
To make Vegetable Skewers: Cook potatoes 3 minutes in large pot of boiling salted water.
6
Add sugar snap peas, and cook 1 minute more, or until sugar snap peas are crisp-tender.
7
Drain vegetables, and rinse under cold water.
8
Drain once more, and pat dry.
9
Toss potatoes, sugar snap peas, mushrooms, red bell pepper, red onion, yellow squash, and zucchini with 1/2 cup Rosemary-Dijon Vinaigrette.
10
(Reserve remaining Rosemary-Dijon Vinaigrette for another use.)
11
Cover, and refrigerate 1 hour, or overnight.
12
Preheat grill to medium-high heat.
13
Thread vegetables onto 12 presoaked bamboo skewers, leaving 1/4-inch space between each one to ensure even cooking.
14
Rub grate or vegetable grill topper with vegetable oil.
15
Grill skewers 3 to 4 minutes per side, or until vegetables are slightly charred and soft.
16
Season with salt and pepper, if desired, and drizzle with remaining 1/4 cup Rosemary-Dijon Vinaigrette.

1292

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 Tbs. sherry vinegar, 4 Tbs. Dijon mustard, 2 small shallots, minced (3 Tbs.), 2 Tbs. lemon juice, and more.

Yes, Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette

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