Farm fresh veggie skewers with rosemary-dijon vinaigrette
4 Tablespoons sherry (or red wine) vinegar
4 Tablespoons dijon mustard
2 Tablespoons lemon juice
1 Tablespoons grated lemon zest
2/3 cup olive oil
2 Tablespoons chopped fresh rosemary
Small red potatoes or sweet potatoes
Sugar snap peas
Red bell peppers
To make the dressing, whisk together vinegar, mustard, lemon juice and zest in a small bowl. Slowly whisk in olive oil until the mixture thickens. Stir in rosemary and season with salt and pepper (if desired) set aside.
Cook potatoes in large pot of boiling water for 3 minutes. Add sugar snap peas and boil for 1 minute. Drain vegetables and rinse under cold water.
Toss all vegetables with ½ cup dressing. Cover and refrigerate for 1 hour or overnight.
Preheat grill to medium-high heat. Thread veggies on presoaked bamboo skewers.
Rub grate or vegetable grill with vegetable oil. Grill skewers 3 to 4 minutes per side or until veggies are slightly charred and soft. Season with salt and drizzle with remaining ¼ cup of dressing.
Nutrition Information: Calories ( 267), Total Fat (11g), Carbohydrate 38 g, Fiber (5g), Protein( 6g)