Rosemary Grilled Veggie Kabobs

Rosemary Veggie KabobsThese skewered veggies are my summer alternative to Roasted Mediterranean Vegetables (from Good Food for Life). When it’s too hot to heat the oven indoors, light up the barbie and grill these on rosemary skewers for extra flavor and flair.


  • 8-12 fresh rosemary sprigs (remove 2/3 of the rosemary from the bottom of each sprig, forming a skewer – chop 2 tsp of rosemary for the marinade)
  • 3 Tbsp olive oil
  • The juice of 1 small lime
  • 3 large garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup finely chopped basil, cilantro or parsley
  • 4 cups of cubed (1-1/2 to 2 inches) vegetables such as summer squash, peppers, small mushrooms, chunks of onion, eggplant, cooked baby potatoes, cherry tomatoes, cauliflower or broccoli


Combine the first six ingredients in a large bowl and wisk together the marinade. Add the cubed vegetables and toss. Let sit at room temperature for 10-15 min to absorb the flavors.  If you’re making these ahead, you can make the marinade in a large zipper back, add the vegetables and store in the refrigerator until ready to cook for up to 12 hrs.

Drain and reserve the marinade. Vegetables can be skewered with the rosemary stalks and then grilled over moderately high head on a gas grill, a charcoal grill or on a stove top griddle for approximately 10 minutes or until tender but still firm, turning to brown all sides and brushing with the reserved marinade as necessary.