Vegetable Kebabs Recipe
![Atkins Vegetable Kebabs](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/fd270e51e98b6165dedc64466c759f06_034eceeb-8fe1-435e-9e68-a9a0f36ac1ea.png)
5.9g
Net Carbs
Net Carbs
Prep Time: 60 Minutes
Style:Other
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Difficult
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
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×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
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.