Rosemary Vegetable Kebabs

1. 1

   Trim the leaves off the bottom 5 inches of each rosemary stick, leaving the wooden stalk exposed.

2. 2

   Soak the rosemary sticks in water for 5 minutes.

3. 3

   In the meantime, slice the zucchini crosswise into 1/4-inch rounds and quarter each slice of bread.

4. 4

   Assemble the kebabs by alternating 1 or 2 slices of zucchini with a tomato on the stalk of the rosemary.

5. 5

   When there is about an inch left of the stalk put a piece of bread on the end, spearing the crusty side of the bread.

6. 6

   Wrap the leafy part of each stick with foil.

7. 7

   Brush the vegetables and bread with olive oil, season with salt and pepper, and grill until the vegetables are tender and the bread is toasted, turning once or twice, about 6 minutes.

8. 8

   Remove the foil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.