Mixed Vegetable Kebabs
7.3g
Net Carbs
2.6g
Protein
7.3g
Fat
4.7g
Fiber
112
Calories
Ingredients:
- 1 large (2-1/4 per pound, approx 3-3/4" long, 3" diameter) Sweet Red Peppers
- 1 medium Zucchini
- 2 tablespoons Red Wine Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant
- 1 tablespoon chopped Shallots
- 12 Cherry Tomatoes
- 1 1/4 teaspoons Salt
- 1/4 teaspoon Black Pepper
- 1/2 ounce Basil
- 1 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
- 1 medium Yellow Summer Squash
- 11 1/2 leaves Basil
Directions:
You will need six 12-inch bamboo skewers, soaked for 20 minutes in warm water before skewering the vegetables.
For the kebabs:
- 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.
For the dressing:
- 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.
