Rosemary Skewers with Sweet & Citrusy Italian Dressing

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grilled veggies skewered on rosemary springs

Prep Time:

5 minutes, plus 12-18 minutes cook time*

Number of Servings:

6 skewers/sprigs

Recipe Source:

Ingredients

Suggested veggies:
- Cremini mushrooms (halved)
- thick-sliced zucchini
- chunks of peppers
- whole cherry tomatoes
- chunks of eggplant
- thin discs of sweet corn
Rosemary sprigs
¹⁄₄ 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

Directions

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

Notes

*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

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Contributor

Flora Health

Taste For Life works with industry leaders to bring you fresh recipes and the latest in natural wellness news. For more information, contact us.

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