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
- 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
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
- Iron 8.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 25.0