Photo: Stephanie Studer
Marinated Summer Vegetables Grilled on Rosemary Skewers
10 ingredients
Serves 4.
openrecipes
Garden-fresh summer vegetables need little to adorn them. Here, they’re marinated in a simple vinaigrette, then threaded onto sturdy rosemary stems and grilled over a hot fire. This cooking process infuses smoky-woodsy nuances into the vegetables as the herb stems smolder over the high heat of the grill.
Estimated Nutrition (whole recipe, rough)
331
Calories
5g
Protein
15g
Fat
45g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small globe eggplant, about 1 lb., cut lengthwise into quarters
- 1 garlic clove, minced
- 9 large fresh rosemary sprigs with strong woody stems
- 1 tsp. Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1 Tbs. sherry vinegar
- Pinch of sea salt
- Pinch of freshly ground pepper
- 1 zucchini, cut into rounds about 1/2 inch thick
- 1 pint cherry tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes