Assorted Vegetable Kabobs
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 98 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 257 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 10 |
| vit A | 6 |
| vit C | 20 |
| folate | 12 |
Vegetables on the grill are easy partners for any barbecued dish. Serve with Grilled Strip Loins with Onion Rings or Mushroom Steaks.
Ingredients
Preparation
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
- Keywords : Sides; Vegetarian; Heart-healthy; Grill/Barbecue; Mushrooms; Tomatoes; Artichoke; Garlic;
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