Recipe for VEGETABLES ON ROSEMARY SKEWERS

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.)