Veggie Swords

The South Arm Older Adults Cooking Club served “Its Greek to Me” Chicken with Veggie Swords.


These Veggie Swords are great on the BBQ too although we broiled them in the oven.


  • 8 cherry tomatoes
  • 1 medium zucchini, halved lengthwise and each half cut into 8 pieces
  • 1/2 medium onion, cut and separated to get 16 pieces
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 3/4 teaspoon fresh chopped rosemary
  • 1/2 medium garlic clove, minced
  • 1/8 teaspoon salt


Source: Healthy Family Meals, American Heart Association

Serves 4, 1 kebab each


024Preheat the broiler. Line baking sheet sheet with foil.Soak 4 10″ bamboo skewers in cold water for 10 minutes, or use metal skewers.

Thread zucchini, onion and tomato on skewers, alternating. Place kebabs on baking sheet.

036In a small bowl, whisk together remaining ingredients.
041Using a pastry brush, brush kebabs with the mixture liberally.
061Broil kebabs at least 4″ from heat for 3 minutes on each side. Basting with additional mixture halfway through. Transfer kebabs to a platter. Spoon remaining mixture over the kebabs.

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