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
-
Peanut Butter and Banana Bread with Chocolate Chips
-
Stir-Fried Ginger Cabbage with Sesame Soy Sauce
-
Raspberry Tofu Mousse
-
Slow Cooker Vegetarian Chili
-
Fresh No-Cook Tomato Sauce
-
Oven-Roasted Tomatoes
-
Homemade Greek Yogurt Salad Dressing
-
Splenda Lemonade
-
Apple Cider Gravy
-
91-Calorie Almond & Jam Cookies