Using purchased pesto helps you quickly make this grilled vegetable side dish.

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash potatoes. In a medium saucepan, cook the potatoes and carrots, covered, in a small amount of boiling salted water for 12 to 15 minutes or until tender. Drain and let stand until cool enough to handle. Meanwhile, remove the rosemary leaves from the bottom two-thirds of each sprig, leaving the top leaves intact. Soak rosemary sprigs in a bowl of warm water for 10 minutes; drain.

    Advertisement
Instructions Checklist
  • In a small bowl, stir together pesto, shallots, lemon peel and black pepper. In a medium bowl toss the potatoes and carrots with 1/4 cup of the pesto mixture. Set remaining pesto mixture aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Use a wooden (see note) or metal skewer to poke a hole through each potato and carrot. Remove lower leaves of the rosemary skewers. Alternately thread potatoes and carrots onto rosemary sprigs (or use eight 6-inch wooden or metal skewers*), leaving a 1/4-inch space between each piece. Add a lemon wedge to the end of sprigs or skewers.

Instructions Checklist
  • For a charcoal grill, grill the sprigs or skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until potatoes are golden brown, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place sprigs or skewers on grill rack over heat. Cover; grill as above.)

Instructions Checklist
Instructions Checklist
  • To serve, remove potatoes and carrots from rosemary sprigs or skewers; squeeze grilled lemon wedges over each serving. Pass reserved pesto mixture. Makes 4 side-dish servings.

Tips

If using wooden skewers, soak them in water for at least 30 minutes before grilling.

Nutrition Facts

260 calories; 18 g total fat; 4 g saturated fat; 13 mg cholesterol; 383 mg sodium. 20 g carbohydrates; 3 g fiber; 6 g protein; 292 IU vitamin a; 19 mg vitamin c; 151 mg calcium; 1 mg iron;

Reviews