Assorted Vegetable Kabobs
This recipe makes 4 servings
|Per serving: about||-|
|total fat||7 g|
|sat. fat||1 g|
- Portion size: 4
Vegetables on the grill are easy partners for any barbecued dish. Serve with Grilled Strip Loins with Onion Rings or Mushroom Steaks.
- 3 3drained canned artichoke heartartichoke hearts
- 12 12cherry tomatocherry tomatoes
- 12 12button mushroombutton mushrooms
- 2 tbsp 2tbspextra-virgin olive oil
- 1 tbsp 1tbspwine vinegar
- 2 2cloves garlic, minced
- 1/2 tsp 1/2tspdried oregano
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Alternately thread artichokes, tomatoes and mushrooms onto each of 4 long or 8 short skewers. In small bowl, combine oil, vinegar, garlic, oregano, salt and pepper. (Make-ahead: Cover and refrigerate separately for up to 24 hours.)
Brush kabobs all over with about one-quarter of the oil mixture. Place on greased grill over medium-high heat; close lid and grill, turning and brushing 3 more times, until tender and browned, about 10 minutes.
Additional information :
Substitution: Replace artichoke hearts with 1 sweet green pepper, cored, seeded and cut in 1-inch (2.5 cm) pieces.
Tip: You can also group denser vegetables on skewers. Cut 2 lb (1 kg) potatoes, sweet potatoes, carrots or other dense vegetables into 1-inch (2.5 cm) chunks; place in microwaveable casserole dish along with 2 tbsp (25 mL) water. Cover and microwave at High until tender-crisp, about 5 minutes. Then grill as directed.
Source : Canadian Living Magazine: June 2003