Vegetable Kabobs

By The Canadian Living Test Kitchen

18 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	4545 cal
pro	1 g1g pro
total fat	3 g3g total fat
sat. fat	00 sat. fat
carb	4 g4g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	179 mg179mg sodium
% RDI:	-
calcium	11 calcium
iron	22 iron
vit A	77 vit A
vit C	6262 vit C
folate	55 folate

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For even cooking, thread the vegetables loosely onto skewers or place in grill basket.

Ingredients

1 zucchini 1 1zucchinizucchinis
1/2 sweet red pepper 1/2 1/2sweet red pepper
1/2 sweet green pepper 1/2 1/2sweet green pepper
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1 1tbsp tbspchopped fresh basil, or 1 tsp dried
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper

Preparation

Slice zucchini in half lengthwise; cut into 1/2-inch (1 cm) thick chunks. Seed, core and cut red and green peppers into 1/2-inch (1 cm) squares. Alternately thread zucchini and peppers onto 8 skewers, leaving 1/4 inch (5 mm) between each. Brush with oil; sprinkle with basil, salt and pepper.

Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until zucchini is tender-crisp and peppers are slightly softened, about 8 minutes.

Source : Canadian Living Magazine: July 2003

Keywords : Sides; Zucchini; Green pepper; Red pepper; BBQ/Grill; Vegetarian;

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