Vegetable Kabobs with Herb Butter
| Yield: | 4 Servings |
| Categories: | Quick & Easy, Low-Fat, Entrees, Vegetables |
| 1 | sm | Yellow summer squash; quartered |
| 1 | sm | Zucchini; quartered |
| 1 | sm | Japanese eggplant; quartered |
| 3 | md | New red potatoes; halved |
| 1 | Red bell pepper; quartered | |
| 1 | Green bell pepper; quartered | |
| 8 | Cloves garlic; halved | |
| 4 | Shallots; halved lengthwise | |
| 1 | tb | Butter or margarine; melted |
| 2 | ts | Fresh rosemary; minced |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 4 | Sprigs fresh rosemary; optional | |
| 4 | c | Hot cooked rice |
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