Lemon-Herb Grilled Vegetable Kebabs
4.9g
Net Carbs
1.6g
Protein
8.0g
Fat
1.7g
Fiber
99
Calories
Ingredients:
- 1 sml fresh zucchini, with skin USDA
- 1/2 lrg fresh red bell pepper Canadian Nutrient File
- 1 sml fresh yellow summer squash FNDDS
- 1/2 lrg fresh red onion, mature FNDDS
- 3/4 ea fresh green bell pepper, medium, 2 1/2" USDA
- 14 eas fresh cherry tomatoes FNDDS
- 1/2 ea fresh yellow bell pepper, large, 3 3/4" USDA
- 7 smls fresh mushrooms FNDDS
- 7 lrgs fresh radishes USDA
- 1/4 cup olive oil USDA
- 2 tablespoons lemon juice FNDDS
- 4 teaspoons fresh chives USDA
- 2 teaspoons fresh thyme USDA
- 1/2 teaspoon table salt USDA
- 1/4 teaspoon black pepper, ground USDA
Directions:
- Prepare 7 bamboo skewers by soaking in water for at least 1 hour.
- Prepare vegetables. Slice yellow squash and zucchini into 7 even pieces, about ½-inch thick. Cut bell peppers into 7 roughly even rectangles at least 1 ½-inches square. Cut outer layers of onion into quarters, resulting in 14 pieces at least 1 ½-inch wide. Trim ends from radishes and remove stems from mushrooms. Thread each skewer with 1 piece squash, 1 piece zucchini, 1 piece each color bell pepper, 2 pieces red onion, 2 cherry tomatoes, 1 radish and 1 mushroom.
- In a small bowl, whisk together oil, lemon juice, minced chives, thyme, salt and pepper. Brush both sides of the vegetable skewers with the lemon-herb mix and set aside for 5-10 minutes as the grill warms.
- Heat gas grill over high flame. Once the grates are hot, reduce the flame to medium and grill the vegetable skewers for 4 minutes per side, or until the yellow squash reaches the desired level of tenderness.
- Remove from grill and brush skewers with any remaining lemon-herb mix, sprinkle with salt to taste, and serve warm. One skewer is one serving.
