Mixed Vegetable Kebabs
Cook Time: 20 Minutes
Phase: Phase 1
11 1/2 leaves BASIL
1 eggplant, peeled (yield from 1-1/4 lb) Eggplant
0 1/2 oz BASIL
1 medium Yellow Summer Squash
1 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
0 1/4 tsp BLACK PEPPER
1 tbsp chopped Shallots
2 tbsp RED WINE VINEGAR
3 tablespoon EXTRA VIRGIN OLIVE OIL
1 1/4 tsp SALT
1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) SWEET RED PEPPERS
12 each CHERRY TOMATOES
1 medium Zucchini
DIRECTIONSYou will need six 12-inch bamboo skewers, soaked for 20 minutes in warm water before skewering the vegetables.
- Spread eggplant cubes in a single layer on a baking sheet lined with paper towels; sprinkle with 3/4 teaspoon of the salt, and let stand 15 minutes. Pat dry. Heat grill to medium-low.
- Cube all remaining vegetables, leave the tomatoes whole and place in a large bowl.Toss vegetables with the remaining 1/2 teaspoon salt and the pepper. Let sit 1 minute, then combine with the eggplant and 1 Tbsp oil tossing until well coated. Thread each skewer with 2 pieces each of red and yellow bell pepper, 2 pieces squash or zucchini, 2 cubes eggplant and 2 cherry tomatoes wrapped in basil leaves. Cover with plastic wrap until grill is ready.
- Grill kebabs until vegetables are softened and lightly browned, 15 to 20 minutes, turning every 5 minutes.
- In a small bowl, whisk the remaining 2 tablespoons oil, chopped shallots, vinegar and chopped basil until well combined. Cover, and set aside. Once cooked, arrange kebabs on a serving platter, and drizzle with dressing. Serve immediately.
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