Lentil and Roasted Vegetable Skewers with Rosemary

Lentil and Roasted Vegetable Skewers with Rosemary offer a delightful plant-based dish suitable for both summer barbecues and cozy dinners. Featuring a mix of hearty lentils, colorful vegetables, and aromatic rosemary, this dish provides a satisfying meal for vegans and omnivores. Easily customizable with preferred vegetables and seasonings, the recipe is approachable for both new cooks and seasoned chefs.

Ingredients

• 1 cup green lentils, cooked
• 1 medium red bell pepper, cut into chunks
• 1 medium yellow bell pepper, cut into chunks
• 1 medium zucchini, sliced
• 1 medium red onion, cut into chunks
• 2 Tbsp olive oil
• 2 Tbsp fresh rosemary, chopped

Instructions

1. Preheat the grill to medium-high heat 375°F (190°C).
2. Thread the cooked lentils and prepared vegetables onto skewers, alternating colors and shapes for visual appeal.
3. In a small bowl, combine the olive oil and chopped rosemary.
4. Brush the skewers with the olive oil and rosemary mixture.
5. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Remove from the grill and serve garnished with extra rosemary leaves.

Keywords: Vegan, Healthy, Summer, Grilling, Plant-Based

Spice Rack: Rosemary

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