Rosemary Skewers with Sweet & Citrusy Italian Dressing

grilled veggies skewered on rosemary springs
Prep Time: 
5 minutes, plus 12-18 minutes cook time*
Number of Servings: 
6 skewers/sprigs
Recipe Source: 


  • Suggested veggies:
    • Cremini mushrooms (halved)
    • thick-sliced zucchini
    • chunks of peppers
    • whole cherry tomatoes
    • chunks of eggplant
    • thin discs of sweet corn
  • Rosemary sprigs
  • 14 cup Udo’s Oil
  • 2 Tbsp frozen orange 100% juice concentrate
  • 1 Tbsp dried Italian herb mix
  • 2 tsp minced dried or roasted garlic
  • Salt and pepper to taste


  1. Coat veggies in a light amount of olive oil
  2. Pierce tough veggies with a skewer or toothpick to create a hole large enough to thread the woody end of the rosemary sprig through
  3. Thread rosemary through pierced veggies
  4. Sprinkle salt and pepper over skewers and grill on the barbecue
  5. Combine remaining ingredients until mixed and drizzle or brush dressing over cooked skewers


  • *Cook time on a medium-high broil (375°F to 400°F) grill, rotating the skewers every 3 to 4 minutes
Nutrition Info: 
Per Skewer (sauce only): 11g carbs, 9g fat


Flora Health

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