← 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
Cooking Time :  15 mins

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.
 

Explore Cookbooks on Cookstr

fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
martin-yans-china Martin Yan's China
by Martin Yan
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-provence-cookbook The Provence Cookbook
by Patricia Wells
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?