X
30
30 Minutes
red peppers, roughly chopped
chestnut mushrooms, sliced in half
red onions, roughly diced
medium zucchinis, thick slices
Rosemary sprigs, to brush and garnish
garlic cloves, finely chopped
tsp rosemary, chopped
tsp thyme, chopped
tsp salt
Juice of 2 lemons
Zest of 1 lemon
cup Truly Grass Fed Sharp Cheddar Cheese
cup all-purpose flour
cup milk
tsp Dijon mustard
A pinch of nutmeg
Salt, as needed
Pepper, as needed
Paprika, to garnish
Prepare the skewers by threading each skewer with chopped vegetables. Set aside.
Begin preparing the dip by heating butter in a saucepan. Add flour and mix well. Cook for 2 minutes while stirring. Add Dijon mustard, nutmeg, and season with salt and pepper.
Pour in milk while whisking to form a thin sauce. Cook for 2-3 minutes while stirring.
Add cheese and stir until melted. Set aside and keep warm.
Light a grill and bring to medium heat.
Combine all glaze ingredients in a tray and heat on grill until butter is melted. Mix well.
Brush glaze onto skewers with a brush or bunch of rosemary springs. Place skewers on grill to cook, turning occasionally.
Transfer cooked skewers to a platter and garnish with rosemary sprigs.
Transfer cheese dip to a bowl and garnish with a sprinkle of paprika.
Serve skewers with warm cheddar cheese dip.