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🍽️ Rosemary Vegetable Skewers

681 kcal · 30 min · 4 servings

Ingredients

• 3 small artichokes
• 1 zucchini
• 12 yellow cherry tomatoes
• 1 red bell pepper
• 2 garlic cloves
• 0.125 l herb oil
• 1 tsp balsamic vinegar
• salt
• pepper (from the mill)
• juice of one lemon
• 2 tbsp mixed herbs (parsley, rosemary, thyme)
• 6 sprigs rosemary (woody)
• juice of one lemon
• salt (pepper)

Instructions

1. 1. Strip the needles from the rosemary sprigs, leaving only the tip.
2. 2. Sharpen the tip of the rosemary sprigs.
3. 3. Soak the rosemary sprigs in water for about 20 minutes.
4. 4. Clean the artichokes.
5. 5. Twist out the stems of the artichokes.
6. 6. Cut off the outer leaves of the artichokes.
7. 7. Quarter the artichokes.
8. 8. Drizzle the artichokes with lemon juice.
9. 9. Wash the zucchini.
10. 10. Cut off the ends of the zucchini.
11. 11. Cut the zucchini into thick slices.
12. 12. Halve the bell pepper.
13. 13. Remove the seeds from the bell pepper.
14. 14. Wash the deseeded bell pepper.
15. 15. Cut the bell pepper into cubes.
16. 16. Wash the tomatoes.
17. 17. Peel the garlic.
18. 18. Press the garlic through the press into the herb oil.
19. 19. Whisk the mixture with balsamic vinegar.
20. 20. Whisk the mixture with spices.
21. 21. Whisk the mixture with chopped herbs.
22. 22. Thread the vegetables alternately onto the rosemary sprigs.
23. 23. Coat the skewers generously with the herb oil mixture.
24. 24. Grill the skewers for 10 to 12 minutes.
25. 25. Drizzle the skewers with remaining lemon juice before serving.
26. 26. Whisk sour cream with lemon juice for the sauce.
27. 27. Whisk the sauce with salt.
28. 28. Whisk the sauce with pepper.

Nutrition per serving

• kcal: 681
• Protein: 16 g · Fett/Fat: 58 g · Carbs: 23 g