It’s food on a stick week here at the Red Apple Tearoom! What is it about threading foods onto skewers and grilling it just makes it taste so much better?
2 lbs. baby potatoes (red or Yukon Gold work best on skewers), boiled until just tender
2 zucchini, cut into chunks
2 yellow squash, cut into chunks
1 medium red onion, cut into chunks
(you can also use cherry tomatoes, mushrooms, eggplant, and peppers on these skewers)
1/4 cup butter, melted
1/4 cup olive oil
Salt and pepper to taste (lemon pepper is delicious here too)
Minced fresh rosemary and basil
Soak bamboo skewers in water prior to use. Thread vegetables onto skewers. Mix together the butter and oil and brush the vegetables with it. Sprinkle with the herbs and spices. Grill for about 20 minutes until vegetables are tender and potatoes are golden and crispy. These are also tasty when made in the oven.