Vegetable Kebabs Recipe

Name: Vegetable Kebabs
Prep time: 60M
Cook time: 40 min
Total time: 100 min
Yield: 6
Ingredients: 4 Eggplant; 1 Sweet Red Peppers; 1 Zucchini; 1 Yellow Sweet Peppers; 1 Yellow Summer Squash; 12 Cherry Tomatoes; 1.75 Salt; 3 Extra Virgin Olive Oil; 12 Basil; 1 Shallots; 2 Red Wine Vinegar; 0.33 Extra Virgin Olive Oil; 1 Basil; 0.25 Black Pepper

5.9g
Net Carbs

Prep Time: 60 Minutes
Style:Other
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.9g

Protein

19g

Fat

2.7g

Fiber

203.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 oz Eggplant
1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
1 medium Zucchini
1 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
1 medium Yellow Summer Squash
12 each Cherry Tomatoes
1 3/4 tsp Salt
3 tablespoon Extra Virgin Olive Oil
12 leaves Basil
1 tbsp chopped Shallots
2 tbsp Red Wine Vinegar
0 1/3 cup Extra Virgin Olive Oil
1 tbsp Basil
0 1/4 tsp 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.

Cooking Tip

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