Gold and Green Kabobs

Author: Canadian Living

A mild Cajun flavouring adds zing to a great vegetable combo to accompany fish, beef or poultry.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 3/4 teaspoons dried oregano
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 zucchini
  • 1 zucchini
  • 1 sweet green pepper
  • 1 sweet yellow pepper

Method

In small bowl, stir together oil, paprika, oregano, mustard, chili powder, salt and pepper; set aside.

Cut zucchini in half lengthwise; cut crosswise into twenty-four 1-inch (2.5 cm) chunks. Place in large bowl. Cut each green and yellow pepper into twelve 1-inch (2.5 cm) squares; add to zucchini. Pour oil mixture over top; toss gently to coat. (Vegetables can be prepared to this point covered and refrigerated for up to 4 hours.)

Alternately thread green zucchini and yellow pepper onto two 8-inch (20 cm) soaked wooden skewers. Repeat with yellow zucchini and green pepper. Place skewers on greased grill over medium-high heat; close lid and cook, turning once, for about 15 minutes or until tender.

Nutritional facts Per serving, about:

  • Protein 1 g
  • Calories 90.0
  • Total fat 7 g
  • Total carbohydrate 6 g
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Gold and Green Kabobs

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