Rosemary Pro-Health Red Potato Skewers
Preheat broiler. Peel and slice carrots into one inch sections. Slice zucchini into 1/2 inch sections. Cut potatoes into quarters. In a medium pot, cover the potatoes and carrots with water and bring to simmer. Cook until potatoes and carrots are tender, not mushy. Remove from water and dry well on paper towels. While potatoes cook, roughly chop the garlic and heat in a small skillet on medium low heat with the oil, butter, herbs, onion powder and a pinch of salt and pepper. Be careful not to let the garlic brown. Assemble potatoes, zucchini and carrots onto skewers. Place on a sheet pan and brush with the oil mix. Place on the middle rack of the oven. Rotate and brush with the oil mix as each side browns. Once all sides of potatoes are browned, remove from the oven.