Cook Smart, Eat Well by Jennifer Welper

Author:Jennifer Welper
Language: eng
Format: epub
Publisher: Mayo Clinic Press
Published: 2021-11-01T13:34:45+00:00

Grilled vegetable kebabs

Servings: 6

Depending on the season, feel free to try different vegetables and herbs with these kebabs. For more of a fall flavor, switch out the rosemary and thyme and add fresh sage instead. Lavender or fresh dill also are great flavors to try with vegetable kebabs.

Shopping list: Wood skewers, zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, cremini mushrooms, red onion, garlic, fresh rosemary, fresh thyme

Check for: Olive oil, salt, pepper

Nutritional analysis per serving (1 skewer): 45 calories, 2.5 g fat, 1 g protein, 5 g carbohydrates, 1 g fiber, 170 mg sodium

1 medium zucchini, sliced into circles

½ red bell pepper, cut into chunks

½ yellow bell pepper, cut into chunks

1 pint cherry tomatoes

10 cremini mushrooms, halved or quartered

1 red onion, cut into chunks

4 cloves garlic, minced

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme

2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon ground pepper

Soak 6 wood skewers in water for at least 30 minutes while you wash and prepare the vegetables.

Preheat a grill to medium-high heat, or use a grill pan that can accommodate the full length of the skewers.

Place all vegetables in a large bowl. Add the garlic, fresh herbs, olive oil, salt and pepper. Toss until evenly coated.

Skewer the vegetables and place on the grill (or grill pan). Turn every 2 minutes until fully cooked, totaling about 5-8 minutes. You can also partially cook the skewers on the grill, giving them great grill marks and flavor, and finish them later in a high-temperature oven.

Serve with your favorite lean protein or whole-grain entrée.

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