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
Coriander Lime Butter:
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
- Folate 41.0
- Calcium 3.0
- Vitamin A 24.0
- Vitamin C 213.0
