Potato Kabobs

Vegetable and potato kabobs are fun to make, and they are a delicious vegetable side dish. 

I thought of the idea because I wanted something I could serve to company that wasn't being served out of a communal bowl that everyone had to touch and share using the same serving spoon.

 

Kabobs are individual and perfect for pandemic serving.

I simply roasted a few different vegetables in my air fryer (could use the oven too). I chose zucchini, potato, and tomato. I considered broccoli and mushrooms but I just didn't have any.

I like making them with roasted potatoes because they are more filling than exclusively using lighter vegetables.

It is a great idea for outdoor dining too or a BBQ. They are very allergy friendly and will meet the needs of anyone vegan, dairy-free, gluten-free, or nut free.

As you can see from the photos, I simply layered the roasted vegetables on a kabob skewer long stick.

Each skewer can be picked up individually and then the vegetables could be slid onto the plate or consumed right from the stick.

I cut the zucchini thick and in half moons, I cut the potato into wedges/slices and the tomato into half moons.

I air fried my zucchini and potatoes and left my tomatoes raw.

I've also made raw kabobs. Again, I made it so each guest could pick up a kabob instead of everyone helping themselves from the same crudités plate or bowl.

Soup in the summer? Check out my (link to how to order) 

Soups Cookbook " Summer" sections for chilled summer soups.