Roasted Cherry Tomato Skewers and Potato Skewers
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 153 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 203 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 8 |
| vit A | 3 |
| vit C | 25 |
| folate | 7 |
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.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 tbsp wine vinegar
- 1/2 tsp coarse salt, ( such as kosher salt)
- 1/2 tsp freshly cracked peppercorns
- 8 mini new potatoes
- 3 green onions, (white and light green parts only)
- 12 cherry tomatoes
Preparation
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.
Source : Canadian Living Magazine: February 2005
- Keywords : Sides; Kid-Friendly; Roast; Potatoes; Tomatoes; Green onions;
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