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Vegetable Kebabs (Recipe)
Vegetable kebabs that are bursting with flavor. Use as a side dish to grilled meats or simply serve by themselves over a bed of couscous.
BY Tiffany S, MAY 27, 2023
Vegetable Kebabs (Recipe)
Ingredients
- 3 1/2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil (Kasadrinos **FREE Bottle**)
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large yellow squash, cut into 8 crosswise slices
- 1 Bermuda onion, cut into 8 pieces
- 4 large mushroom caps, halved
- 1 large red bell pepper, cut into 8 pieces
- 1 small zucchini
- 1 large eggplant, cut into 8 crosswise slices
Instructions
- 1. Gather the ingredients. Mix the lemon juice, olive oil, vinegar, mustard, basil, parsley, garlic, salt, and pepper together in a small bowl.
- 2. Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
- 3. Place the cut vegetables in a large resealable bag. Pour the marinade over the vegetables, massage to coat, and the seal bag. Put the bag in the refrigerator and for 1 to 3 hours. Alternatively, toss the vegetables with the marinade in a large bowl.
- 4. Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Place the vegetables, alternating as you go, on skewers. Reserve the marinade to brush vegetables as they cook.
- 5. Grill the kebabs, covered, brushing with marinade every 2 to 3 minutes and rotating the skewers to cook the vegetables evenly.
- 6. Remove the kebabs from the grill and serve when the vegetables are charred in places and crisp-tender, 10 to 12 minutes.
Enjoy!!!
Servings : 4
Ready in : 12 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 237kcal
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