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Monday, October 20, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

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VEGETABLES ON ROSEMARY SKEWERS
Entrees
Contributed by: Kris Landrum
Ingredients:
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 bulb fennel, tough outer layer removed
  • 2 red onions
  • 2 large portobellos
  • 8 rosemary branches, 8-10 inches each, leaves removed, soaked in water
  • for the dressing
  • 1â�„4 cup olive oil
  • Juice of 1 lemon
  • 1â�„4 tsp. crushed red pepper
  • 1 clove garlic, minced
For skewers: For hard vegetables like carrots, parsnips, etc.: Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers. For softer veggies like mushrooms and summer squashes, thread on skewers and brown on grill or under the broiler.
For dressing: Mix oil, lemon juice, red pepper, and garlic; season with salt and drizzle over vegetables. Serves four.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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