Delicious vegetable kabobs threaded with bacon!
|4||Red or white new potatoes, quartered|
|16||Slices Schneiders® Bacon|
|2||Small zucchinis, cut into 8 pieces|
|1||Large red pepper, cut into 16 pieces|
|1/4 cup||(60 mL) Melted butter|
|2 tbsp||(30 mL) Lemon juice|
|2 tbsp||(30 mL) Chopped fresh herbs (rosemary, thyme, sage)|
|1/2||(2 mL) Freshly ground pepper|
PREHEAT oven to 400°F (200°C).
BOIL potatoes for about 5 minutes. Remove from heat and place under cold running water until cool enough to handle.
ASSEMBLE skewers by placing one of each vegetable onto a 6-8” (15-20 cm) skewer with one slice of bacon threaded between each vegetable back and forth in a ribbon-like manner. Spread the bacon and vegetables so there are gaps between each vegetable. (Kabobs can be refrigerated overnight at this point).
PLACE kabobs on a baking sheet lined with parchment paper. Bake in preheated oven for 15-20 minutes or until bacon is fully cooked.
COMBINE butter, lemon juice, herbs and pepper. Brush over kabobs and return to the oven for the last 5 minutes of cooking time.
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