Skewered Fall Vegetables
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| per serving: about | - |
| cal | 255 |
| pro | 6 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 41 g |
| fibre | 8 g |
| chol | 18 mg |
| sodium | 228 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 11 |
| vit A | 24 |
| vit C | 213 |
| folate | 41 |
Kissed with lime butter then caramelized on the grill, colourful vegetables brighten up any plate.
Ingredients
Preparation
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.
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.
Source : Canadian Living Magazine: September 2006; Get Grilling: Summer 2007
- Keywords : Sides; Grill/Barbecue; Vegetarian; Corn; Zucchini;
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