Skewered Fall Vegetables

Author: Canadian Living

Kissed with lime butter then caramelized on the grill, colourful vegetables brighten up any plate.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2006; Get Grilling: Summer 2007

Ingredients

  • 4 cobs of corn husked
  • 3 zucchinis
  • 1 each red pepper
  • 1 tablespoon vegetable oil
Coriander Lime Butter:
  • 2 tablespoons butter melted
  • 1 tablespoon minced fresh coriander
  • 1 tablespoon lime juice
  • 1/4 teaspoon each salt
  • 1/4 teaspoon each pepper

Method

In saucepan of boiling water, cook corn until tender but firm, about 5 minutes; drain and let cool. Cut into 1-inch (2.5 cm) pieces. Meanwhile, cut zucchini into 3/4-inch (2 cm) thick rounds. Seed, core and cut green, orange and red peppers into 2-inch (5 cm) squares. Alternately thread vegetables onto metal or soaked wooden skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Brush skewers with oil. Place on greased grill over medium-high heat; close lid and grill, turning often, for 10 minutes.

Coriander Lime Butter: Meanwhile, whisk together butter, coriander, lime juice, salt and pepper; brush over skewers. Grill until vegetables are tender and lightly grill marked, about 2 minutes.

Nutritional facts per serving: about

  • Sodium 228 mg
  • Protein 6 g
  • Calories 255.0
  • Total fat 11 g
  • Cholesterol 18 mg
  • Saturated fat 4 g
  • Total carbohydrate 41 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 41.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 213.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Skewered Fall Vegetables

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