Roasted Cherry Tomato Skewers and Potato Skewers

[migration] empty title 507 Image by: [migration] empty title 507 Author: Canadian Living

With all the vegetables on sticks, eating them becomes really kid-friendly. To prevent skewers from burning, soak them in cold water for 30 minutes before using.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2005

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon wine vinegar
  • 1/2 teaspoon coarse salt ( such as kosher salt)
  • 1/2 teaspoon freshly cracked peppercorns
  • 8 mini new potatoes
  • 3 green onions (white and light green parts only)
  • 12 cherry tomatoes

Method

In small bowl, whisk together oil, vinegar, salt and pepper; set aside.

Slice potatoes in half; thread through skin onto 4 soaked wooden skewers. Brush with one-third of the oil mixture. Place, cut side down, on large lightly greased rimmed baking sheet. Roast in 400°F (200°C) oven for 20 minutes.

Meanwhile, cut green onions into 1-inch (2.5 cm) lengths. Alternately thread green onions and tomatoes onto 4 soaked wooden skewers; brush with half of the remaining oil mixture.

Move potatoes to one side of baking sheet; add tomato skewers to other side. Roast until potatoes are fork-tender and golden and tomatoes are puffed and skins slightly split, about 18 minutes. Brush with remaining oil mixture.

Nutritional facts <b>Per serving:</b> about

  • Sodium 203 mg
  • Protein 2 g
  • Calories 153.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Cherry Tomato Skewers and Potato Skewers

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