Monday, June 22, 2009

Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette

Never shy away from a recipe just because you don't like all of the ingredients. CHANGE THEM, make the recipe YOUR OWN! I can't tell you how many times I have looked for the perfect recipe, just as I have looked for the perfect fitness program HAHA.
I've stopped looking and started getting CREATIVE!

Rosemary- Dijon Vinaigrette

4 TBS sherry vinegar (I use rice vinegar)
4 TBS Dijon mustard
2 small shallots, minced (3TBS)
2 TBS lemon juice
1 TBS grated lemon zest
2/3 cup olive oil
2 TBS chopped fresh rosemary

Whisk together vinegar, mustard, shallots, lemon juice and zest in bowl. Whisk in olive oil until mixture thickens and emulsifies. Stir in rosemary as well as sea salt and pepper if you want!

Vegetable Skewers

6 small red potatoes, quartered I used 1 big YAM :0
24 sugar snap peas
24 white mushrooms (didn't use at all)
1 red bell pepper, cut into1 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

Cook potatoes for 3 minutes in large pot of boiling sea salted water.
Add snap peas, and cook 1 more minute.
Drain veggies under cold water and pat dry.
Toss all veggies in 1/2 cup of the Vinaigrette.
Refrigerate remaining Vinaigrette.

Preheat Grill to medium-high heat
Thread veggies onto soaked bamboo skewers

Grill Skewers 3-4 min/side or until veggies are slightly charred and soft.
Season with black pepper and if you want drizzle with remaining vinaigrette :)

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