← Back to Search Results
broiling, grilling
Vegetable Kebabs Recipe-1115

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-sweet-life The Sweet Life
by Kate Zuckerman
lidias-italy Lidia's Italy
by Lidia Bastianich
flavor Flavor
by Rocco DiSpirito
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
martin-yans-china Martin Yan's China
by Martin Yan
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
nigella-express Nigella Express
by Nigella Lawson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
desserts-4-today Desserts 4 Today
by Abby Dodge
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
lucid-food Lucid Food
by Louisa Shafia
mexican-everyday Mexican Everyday
by Rick Bayless
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?