This recipe takes advantage of one of the tastiest and easy-to-grow herbs. If you grow rosemary, you are going to love this one. If not—although this recipe is best with fresh rosemary—you can still make these kabobs with bamboo skewers and top them with rosemary once you take them off the grill.
And as usual, we recommend using all organic for the best flavor and most health and environmental benefits!
Ingredients (Serves 2)
- Four 6-8 inch freshly-picked rosemary sprigs
- 1 Vidalia onion
- 2-3 bell peppers
- 8 cherry tomatoes
- Coconut Liquid Aminos (We recommend Bragg’s Spray. Liquid aminos with coconut serve to replace both oil and soy sauce)
- Heat grill to high, turn down to medium
- Cut bottom of rosemary sprig into a point (If you are using bamboo skewers, you’ll need to soak them for 30 min to an hour)
- Cut vidalia onion into small quarters and cut bell peppers into wide kabob pieces
- Spray (or toss) veggies with liquid aminos
- Thread veggies onto the rosemary spears: onion-pepper-onion-tomato
- Grill on one side long enough for char marks
- Turn and cook long enough for char marks on opposite side. Look for the skin to be wrinkling on the veggies
- Take off the grill and let cool a bit before serving. The cherry tomatoes will be especially hot inside. If you used bamboo skewers, sprinkle with rosemary once it’s off the heat.
Looking for a main course? Check out Steve’s Three-Ingredient Ginger Grilled Salmon!