Israeli Veggie Skewers #FarmersMarketWeek

Baby potatoes, eggplant, tomato, onion and beets grilled until tender and charred and then drizzled with a lemon, garlic and rosemary dressing.

This is the final day of Farmer's Market Week.......

I want to thank Christie of A Kitchen Hoor's Adventures and Ellen of Family Around the Table for hosting this week long event.  It is a lot of work and I appreciate all of your time and efforts to make this so successful.

Friday Farmer’s Market Week Recipes

• Arrabiata with Zucchini Noodles by Jolene's Recipe Journal
• Asian Cucumber Salad by Books n' Cooks
• Banana Cream Pie by Palatable Pastime
• Black Forest Brownies by The Redhead Baker
• Blueberry Margarita by Family Around the Table
• Blueberry No-Bake Cake by A Kitchen Hoor's Adventures
• Honey-Roasted Garlic Ice Cream by The Spiffy Cookie
• Israeli Veggie Skewers by A Day in the Life on the Farm
• Mom's Southern Squash Casserole by Intelligent Domestications
• Old Fashioned Watermelon Pie by Daily Dish Recipes
• Sweet Corn Ice Cream by Savory Moments
• Fun Orange Freakshake by The Freshman Cook

I love Middle Eastern food.  The flavors always seem so bright and fresh to me.  That's the way I feel about Farmer's Markets too.  I walk into a Farmer's Market and just want to bury my face in all the fresh picked produce and take a good long sniff.

I knew that I wanted to serve up these delicious grilled vegetable skewers with my readers today.  When you stop at the Farmer's Market this weekend, pick up some baby potatoes, fresh picked tomatoes, a gorgeous eggplant, sweet onions, and earthy beets.  Then walk over and pick up some flavorful garlic and pungent rosemary.

The preparation for these skewers takes some time as you first need to roast your beets and potatoes and salt and drain the eggplant.  However, you can do all of this ahead of time and then once skewered the veggies only take about 10-15 minutes on the grill.

You can save a lot of time by purchasing beets that have already been roasted.  I have never seen these at the Farmer's Market however I have seen them in the produce section of the grocery store.

Once you taste these, I think you will agree that they are well worth the time spent.  I hope you have enjoyed Farmer's Market Week.  Tomorrow I will be posting and chatting about New Zealand wines and sharing a grilling recipe from Puerto Rico.  Sunday I have a wonderful Stone Fruit Salad to share and then I leave for vacation so no Weekly Menu this week.

#roastedvegetables, #vegetables, #skewers, #Vegetarian, #vegan, #potatoes, #beets, #Eggplant, #onions, #tomatoes, #grilling,

Vegetables, Vegetarian, Vegan, Grilling

Israeli

Yield: 8 Servings

Author: Wendy Klik

Israeli Vegetable Skewers

prep time: 2 H & 15 Mcook time: 15 Mtotal time: 2 H & 30 M

Baby potatoes, eggplant, tomato, onion and beets grilled until tender and charred and then drizzled with a lemon, garlic and rosemary dressing.

ingredients:

• 16 small beets, scrubbed and greens removed
• 16 baby potatoes
• 16  cherry tomatoes
• 1 lg. sweet onion
• 1 c. olive oil, divided
• salt to taste
• juice of 2 lemons
• 1/4 c. olive oil
• 2 cloves garlic, minced
• leaves from small stalk rosemary, minced (12-14 leaves)
• salt and pepper, to taste

instructions:

How to cook Israeli Vegetable Skewers

1. Place the beets on a sheet of heavy duty aluminum foil, drizzle with 1/4 c. olive oil, season with salt and pepper.  Fold foil to enclose beets.  Place on a preheated gas grill over medium high and roast for 1 1/2-2 hrs., until easily pierced with a fork.  Remove from grill and set aside until cool enough to handle.  Peel beets under running water.  The skins should slip right off.  Set aside.
2. Scrub the potatoes, place on foil and drizzle with 1/4 c. olive oil, salt and pepper.  Enfold and place onto the grill with the beets for the last half hour of cooking time.  Remove from the grill and set aside to cool.
3. Meanwhile, peel the eggplant and cut into 2" chunks.  Place in a colander, sprinkle generously with kosher salt and let drain for 30 minutes.  Rinse well, pat dry with a paper towel and set aside.
4. Peel the onion and cut into 16 chunks.  Using 8 metal skewers or wooden skewers that have been soaked in water for 30 minutes, thread on the vegetables place 2 of each onto each skewer.  Drizzle with 1/2 c. olive oil and season with salt and pepper. Place onto a medium high grill and cook, turning occasionally until heated through and charred.
5. While skewers are grilling, whisk together the lemon juice, olive oil, garlic, rosemary, salt and pepper.  
6. Remove skewers from grill to a platter, drizzle the dressing over the skewers and serve.

NOTES:

Adapted from a recipe found at Haaratz.com

Calories
439.84

Fat (grams)
34.36

Sat. Fat (grams)
4.75

Carbs (grams)
32.55

Fiber (grams)
5.54

Net carbs
27.01

Sugar (grams)
15.74

Protein (grams)
4.53

Sodium (milligrams)
219.55

Cholesterol (grams)
0.00

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