Penn Herb Wellness Guide
Rosemary Potato and Veggie Skewers
Kate Miller
Boil the potatoes first; that way, all they have to do is finish cooking on the grill.
Ingredients
- 2 lbs baby red potatoes
- 2 zucchini, halved lengthwise and quartered
- 1/2 lb mushrooms, halved
- 1 red pepper, cut into bite-sized pieces
- 1/3 cup melted butter
- 1/4 cup olive oil
- Coarse sea salt to taste
- Black pepper to taste
- 1 tsp fresh, minced rosemary, or to taste
Directions
- Place potatoes in a large pot with cold water. Bring to a boil and boil for about 15 minutes, just until fork tender. Drain and rinse with cold water.
- Thread potatoes, zucchini, mushrooms, and red pepper on bamboo skewers.
- Stir melted butter and olive oil together and brush on skewers. Sprinkle generously with sea salt, pepper, and rosemary.
- Grill, or bake on a cookie sheet, at 375F for 15 to 20 minutes until potatoes are crispy and vegetables are tender.
Nutrition Facts
Calories 313
Calories from Fat 173 (55%)
(30%)Total Fat 20g
(39%)Saturated Fat 8g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
(9%)Cholesterol 27mg
(4%)Sodium 90mg
(33%)Potassium 1157mg
Total Carbohydrate 32g
(16%)Dietary Fiber 4g
Sugars 3g
Sugar Alcohols 0g
(11%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.