These delicious Baked Rosemary Vegetable Skewers made with garden fresh summer vegetables are the perfect way for you to enjoy seasonal produce. You can bring them to any summer gathering or enjoy them as a unique way to serve vegetables at dinner.
Hello everyone! I’m Sara Maniez from Life’s Little Sweets! How’s your summer going? Do you need a new way to liven up those vegetable side dishes at dinner or want an easy, yet impressive dish to bring to a gathering? Look no further because these Baked Rosemary Vegetable Skewers are colorful, pretty, and most importantly, they taste amazing!
Julia Child’s birthday is this summer and she is a great inspiration to me. I grew up watching her television show and she peaked my interest in French food and culture. To this day, I incorporate French influences in my life and my cooking because of her. I love how in France there is a great utilization of herbs in cooking. These Julia Child-inspired Baked Rosemary Vegetable Skewers fully incorporate herbs and the resulting flavor is incredible.
Baked Rosemary Vegetable Skewers
This seasonal side dish is the perfect complement to any summer grill dish because the skewers pair perfectly with meat or fish.
In this case, I used sweet peppers, sweet onions, cherry tomatoes, and yellow summer squash to make these Baked Rosemary Vegetable Skewers. You can customize them with your favorite vegetables and/or what is plentiful and in season in your area.
You can customize the spices used in the olive oil too. I used an Italian spice blend, but herbes de Provence would be great too or you can make them spicy. It all depends on what you want to pair the Baked Rosemary Vegetable Skewers with. You can include or omit the garlic depending on your tastes. The salt and pepper is optional because these vegetables are so good and flavorful on their own mixed with the rosemary.
Choose rosemary sprigs that are thick so they hold up to having the weight of the veggies on them. Before starting, make sure to soak the fresh rosemary sprigs for 10 minutes in cold water to clean them and so that they do not dry out in the oven. Cut the woody part of the rosemary sprigs on an angle to make them sharp enough to pierce the vegetables. You may have to thin out the rosemary sprigs to skewer the vegetables.
The aroma from these Baked Rosemary Vegetable Skewers is wonderful. I’m sure you will love this way of serving vegetables as much as I do!
- 8-10 fresh rosemary sprigs, thick ends cut at an angle and soaked for 10 minutes
- 5 or more small sweet peppers, cut in 1- 1/2 inch pieces (you can substitute regular peppers)
- 1/2 large sweet onion, quartered
- 1 large yellow summer squash, sliced
- 1/4 cup regular olive oil
- 1/2-1 tsp minced garlic
- 1/2-1 tsp Italian or herbes de Provence seasoning
- Kosher salt, to taste
- Fresh ground pepper, to taste
- Preheat your oven to 350ºF.
- Line a baking sheet with parchment paper or a silicone baking mat.
- While the rosemary sprigs are soaking, prepare the vegetables.
- Skewer the vegetables in the order that you want and arrange the finished skewers across the prepared sheet pan.
- In a small bowl, mix olive oil, optional minced garlic, and seasoning.
- Using a brush, brush the oil mixture over the skewers so they are completely coated.
- Season with kosher salt and fresh ground pepper, if desired.
- Bake the rosemary veggie skewers for 20-25 minutes (20 minutes works best for me). The baking time will depend on the size you cut the vegetables.
Home Chef Tip: Choose rosemary sprigs that are thick so they hold up to having the weight of the vegetables on them. Before starting, make sure to soak the fresh rosemary sprigs for 10 minutes in cold water to clean them and so that they do not dry out in the oven.
We hope you enjoy this Baked Rosemary Vegetable Skewers recipe from SoFabFood Contributor, Sara from Life’s Little Sweets, as much as we do. If you love this recipe, you can find more like it by visiting our Side Dish section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!