Tested till perfect Assorted Vegetable Kabobs

Assorted Vegetable Kabobs

Vegetables on the grill are easy partners for any barbecued dish. Serve with Grilled Strip Loins with Onion Rings or Mushroom Steaks.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe3 out of 5 based on 3 ratings.
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  • Portion size 4

Ingredients

  • 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
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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.

Nutritional Information Per serving: about

cal 98 pro 2g total fat 7g sat. fat 1g
carb 8g fibre 3g chol 0mg sodium 257mg

% RDI:

calcium 2 iron 10 vit A 6 vit C 20
folate 12
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