← Back to Search Results
broiling, grilling
Vegetable Kebabs

Photo by:
Comments: 0
 

Recipe

Cook these under the broiler or on a barbecue. Good with a leafy salad for a light vegetarian lunch, or alongside grilled meat or fish.

Yield: Makes 4 servings
Prep time: 15 Mins<Br>
Cooking time:  15 Mins<Br>

Ingredients

  • 1 medium zucchini
  • 1 red bell pepper, seeded
  • 1 green bell pepper, seeded
  • 1 red onion
  • 8 cherry tomatoes
  • 8 button mushrooms
  • 1/3 cup olive oil
  • 1 garlic clove, minced
  • ½ tsp dried oregano
  • Pinch of crushed hot red pepper

Special Equipment:

  • Wooden or metal skewers

Directions

1. Trim the zucchini and cut into 8 chunks. Cut the peppers into 1in (2.5cm) pieces. Peel the onion, and cut into wedges leaving the root end intact so that the wedges do not fall apart.

2. Thread the zucchini, peppers, onion, tomatoes, and mushrooms in equal amounts onto 4 large or 8 small skewers. Whisk the oil, garlic, oregano, and hot pepper together in a small bowl with a fork.

3. Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Place the kebabs on the broiler pan and brush generously with the garlic oil. Broil, turning often and brushing with the remaining oil, 10 to 15 minutes, until the vegetables are just tender. Serve hot or at room temperature, with any remaining oil drizzled over the kebabs.

Variation: Pesto Vegetable Kebabs

Omit the garlic and oregano. Stir 1 tbsp prepared pesto into the oil.

Notes

Prepare ahead: Steps 1 and 2 can be completed several hours in advance.

Caution: soak wooden skewers in cold water for 30 minutes before use to prevent burning.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

205kcal (10%)
28mg (3%)
64mg (106%)
30mcg RAE (1%)
472mg
25mg
3g
5g
3g
10g
0mg (0%)
8mg (0%)
3g (13%)
18g (28%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
baked-explorations Baked Explorations
by Matt Lewis
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
amor-y-tacos Amor Y Tacos
by Deborah Schneider
living-raw-food Living Raw Food
by Sarma Melngailis
a-new-way-to-cook A New Way to Cook
by Sally Schneider
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?