Vegetable Kabobs
Vegetables on the grill are easy partners for any barbecued dish. Serve with Grilled Strip Loins with Onion Rings or Mushroom Steaks.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 98 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 257 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 10% |
| vit A | 6% |
| vit C | 20% |
| folate | 12% |
-
3 drained canned artichoke hearts, ed
12 cherry tomatoes
12 button mushrooms
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) wine vinegar
2 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
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.
Source
Canadian Living Magazine: June 2003
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »