Grilled Rosemary Vegetables

Grilled Rosemary Vegetables
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Recipe for Grilled Rosemary Vegetables. For a fun backyard barbeque, have guests thread what vegetables they prefer on skewers, brush with the rosemary garlic oil and grill.


  • 2 tablespoons olive oil
  • 1 tablespoon fresh chopped rosemary
  • 1 clove garlic
  • 2 sweet peppers
  • 2 medium sweet onions, cut in wedges
  • 1 medium zucchini
  • 1 medium eggplant
  • 15 cherry tomatoes
  • 8 ounces fresh mushrooms
  • skewers, wooden or metal


  1. Mix olive oil, rosemary and garlic in a small bowl. Cut the vegetables in wedges or chunks, leaving the tomatoes whole. Thread the peppers, onions, zucchini, eggplant, tomatoes and mushrooms alternately on each skewer, leaving a bit of space between vegetables. Brush the vegetables with the rosemary garlic oil.
  2. Preheat the grill. Place skewers on the hot grill 5 to 6 inches over medium heat about 10 minutes, turning and Brushing with the oil mixture.