Mushroom and Vegetable Kabobs with Fresh Herbs
Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
Ingredients
4 cups (1 L) chopped button mushrooms
2 red bell peppers, chopped into large pieces
2 zucchini, chopped into large pieces
1 cup (250 mL) broccoli florets
1 cup (250 mL) cauliflower florets
1 cup (250 mL) chopped fennel
1 red onion, chopped
1 cup (250 mL) chopped fresh parsley
1/2 cup (125 mL) chopped fresh basil
1/2 cup (125 mL) chopped fresh dill
1/2 cup (125 mL) lemon juice
1/4 cup (50 mL) chopped fresh rosemary
1/4 cup (50 mL) chopped fresh oregano
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
Directions
Take advantage of the fresh herbs available during summer months to prepare this lovely grilled vegetable dish.
Soak eight 8-inch wooden skewers in water for 30 minutes. Meanwhile, place mushrooms, peppers, zucchini, broccoli, cauliflower, fennel and onion in a large mixing bowl. Add parsley, basil, dill, lemon juice, rosemary, oregano, salt, and pepper. Toss to coat vegetables well. Thread vegetables onto skewers and grill 5 to 10 minutes, turning occasionally to obtain grill marks.
Makes 4 to 6 servings.
Kenny Kick: Make sure you lightly oil the grill so that the kabobs don’t stick! Kabobs taste great hot off the grill or warm — they are terrific for serving on picnics!
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:614
