Veggie Kebabs
Introduction
A tasty way to get your veggies during BBQ season
Ingredients
MARINADE
2 TBS Red Wine Vinegar
2 TBS Lemon Juice
3 TBS Olive Oil
1 TBS Fresh Basil, chopped
1 TBS Fresh Parsley, chopped
1 TBS, Dijon mustard
2 clove garlic, minced
salt & pepper to taste
VEGGIES
2 cups zucchini, sliced about 3/4"" thick
2 cups mushrooms, halved
2 cups sweet onion, quartered & pulled into chunks 2-3 layers thick
(you can use plenty of other veggies
2 TBS Red Wine Vinegar
2 TBS Lemon Juice
3 TBS Olive Oil
1 TBS Fresh Basil, chopped
1 TBS Fresh Parsley, chopped
1 TBS, Dijon mustard
2 clove garlic, minced
salt & pepper to taste
VEGGIES
2 cups zucchini, sliced about 3/4"" thick
2 cups mushrooms, halved
2 cups sweet onion, quartered & pulled into chunks 2-3 layers thick
(you can use plenty of other veggies
Directions
Mix together marinade ingredients.
Chop veggies into similar size pieces and arrange in a shallow pan, preferably in a single layer.
Pour marinade over veggies & refrigerate for 2-4 hours.
Remove veggies from marinade & thread onto 8 skewers. Place skewers on BBQ and grill about 10-15 minutes until tender, brushing occasionally with leftover marinade.
Make eight one-skewer servings
Chop veggies into similar size pieces and arrange in a shallow pan, preferably in a single layer.
Pour marinade over veggies & refrigerate for 2-4 hours.
Remove veggies from marinade & thread onto 8 skewers. Place skewers on BBQ and grill about 10-15 minutes until tender, brushing occasionally with leftover marinade.
Make eight one-skewer servings
Number of Servings: 8
Related Recipes
-
Feta & Spinach Egg Whites
-
Citrus Candied Yams
-
Vegetarian Black Bean Cakes with Orange-Basil Salsa
-
Microwave Peanut Butter Cookie
-
Coach Nicole's Whole-Wheat Banana Nut Bread
-
Holiday Cinnamon Cut-Out Cookies
-
Turkish Eggplant Stew
-
Skinny Scalloped Sweet Potatoes
-
Roasted Pumpkin Wedges with Pumpkin Seed Pesto
-
Rosemary Olive Bread