Vegetable Kebabs
5.9g
Net Carbs
1.9g
Protein
19.0g
Fat
2.7g
Fiber
203
Calories
Ingredients:
- 1 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
- 1 tablespoon chopped Shallots
- 1/3 cup Extra Virgin Olive Oil
- 12 Cherry Tomatoes
- 3 tablespoons Extra Virgin Olive Oil
- 12 leaves Basil
- 1 medium Zucchini
- 1 3/4 teaspoons Salt
- 4 ounces Eggplant
- 1 tablespoon Basil
- 2 tablespoons Red Wine Vinegar
- 1 large (2-1/4 per pound, approx 3-3/4" long, 3" diameter) Sweet Red Peppers
- 1 medium Yellow Summer Squash
- 1/4 teaspoon Black Pepper
Directions:
Soak wooden skewers for 30 minutes before cooking to prevent burning or use metal skewers. Cut all vegetables except cherry tomatoes into 1-inch cubes or squares.
- For the kebabs: Spread 4 oz 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.
- In a large bowl, toss bell peppers, zucchini, yellow squash and cherry tomatoes with the remaining 1/2 teaspoon salt and season with pepper. Let sit 1 minute, and toss again with the eggplant and 3 tablespoons oil until well coated.
- Thread each skewer with 2 pieces each of red and yellow bell pepper, 3 pieces squash or zucchini, 2 cubes eggplant and 2 cherry tomatoes each wrapped in one basil leaf. 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 shallots with 1/2 teaspoon salt, vinegar, 1 cup olive oil, chopped basil and season with 1/4 tsp black pepper. Cover, and set aside.
- Arrange kebabs on a serving platter and drizzle with dressing. Serve immediately.
