0 In Recipes/ Sides/ Supper

Red Potato and Zucchini Kabobs

Makes 4
You can make these 6 hours ahead through step 4. Wrap in plastic and keep in the fridge.


Ingredients

  • garlic oil, recipe below
  • 4 baby red potatoes, about the size of a small tennis ball
  • 1 zucchini, cut into 12, ¾ inch slices
  • 4, 10 inch bamboo skewers


Directions

  1. Pre-heat your grill to 350 degrees.
  2. Par-cook the potatoes by placing them in the microwave for about 5-7 minutes or until barley for tender.
  3. Cut potatoes in half and toss with ¼ cup of oil while still warm.
  4. Skew 1 slice of zucchini on skewer and then ½ of potato, then zucchini, potato and finish with a zucchini. Repeat with remaining vegetables and skewers. Brush oil all over with remaining oil.
  5. Place over a low flame on the grill and cook for about 15-20 minutes, turning occasionally.


Garlic Oil
Oil can be made 1 week ahead. This is enough to use on my baby red potato kabobs recipe too or for later use.

1/2 cup olive oil
¼ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper

In a small bowl whisk together olive oil, garlic, salt and pepper.

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