• Assorted summer veggies, diced
  • Rosemary sprigs
  • ¼ cup Udo’s Oil
  • 2 tbsp. frozen orange 100% juice concentrate
  • 1 tbsp. dried Italian herb mix
  • 2 tsp. minced dried or roasted garlic
  • Salt and pepper to taste


  1. Coat veggies in a light amount of olive oil.
  2. Pierce tough veggies with a toothpick to create a hole (large enough to thread the woody end of the rosemary sprig through).
  3. Thread rosemary through pierced veggies.
  4. Sprinkle salt and pepper over skewers and grill on the barbecue.
  5. Combine remaining ingredients until mixed and drizzle dressing over cooked skewers.