Vegetable Kabobs with Herb Butter
Recipe By: Prevention's Healthy One-Dish Meals (1996)
Servings: 4

An enticing entree for a summer lunch or supper, these kabobs are based with fresh rosemary butter. You can bake at 450F as directed, or prepare the packets on the grill, in the foil; cover and cook for about 35 minutes.

1 small yellow summer squash -- quartered
1 small zucchini -- quartered
1 small Japanese eggplant -- quartered
3 medium new red potatoes -- halved
1 red bell pepper -- quartered
1 green bell pepper -- quartered
8 cloves garlic -- halved
4 shallots -- halved lengthwise
1 tablespoon butter or margarine -- melted
2 teaspoons fresh rosemary -- minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh rosemary (optional)
4 cups hot cooked ricePlace a 12x18-inch double thickness of aluminum foil on the work surface. Lightly coat with no-stick spray.

SKEWERS: Use metal or use bamboo (soak first). Thread the vegetables on 4 long metal skewers, alternating the yellow squash, zucchini, eggplant, potatoes, red peppers and green peppers with garlic and shallots. Lay the skewers on the foil.

In a small bowl, combine the butter or margarine, rosemary, salt and black pepper. Brush half the mixture lightly over the vegetables. Turn the kabobs and brush the other side.

Fold the long sides of the foil together making several folds to encase the food snugly. Fold the ends closed to enclose securely (the end of the skewers might protrude).

Place the packet on a baking sheet. Bake for 35 minutes, or until the potatoes are soft. Be careful of escaping steam when opening the packet.

Serve with the rice.