Roasted Cherry Tomato Skewers and Potato Skewers
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.
Servings: 4
Ingredients:
Photography by Yvonne Duivenvoorden
| 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% |
-
3 tbsp (50 mL) extra-virgin olive oil
1 tbsp (15 mL) wine vinegar
1/2 tsp (2 mL) coarse salt (such as kosher_salt)
1/2 tsp (2 mL) 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.
Additional Information
Source
Canadian Living Magazine: February 2005
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