VEGETABLE KABOB
Recipe by Healthy Recipes Blogs. Photo by The Forked Spoon.
INGREDIENTS
Marinade:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Diamond Crystal kosher salt (not fine salt)
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon dried oregano
Vegetables:
8 oz button mushrooms
1 large red bell pepper
½ red onion
2 medium zucchinis
INSTRUCTIONS
- If you’re using wooden skewers, soak them in water until ready to use.
- In a large bowl, gently mix together the marinade ingredients.
- Wipe the mushrooms clean with a damp paper towel. If they have prominent stems, remove them.
- Cut the bell pepper and the red onion into squares, as shown in the video.
- Slice the unpeeled zucchinis into ¼-inch thick slices.
- Add the prepared vegetables to the marinade and gently mix until well-coated.
- Heat your grill on medium-high. I use an indoor George Foreman grill. You can use a similar grill, an outdoor grill, or a grill pan.
- Thread the vegetables on six skewers, as shown in the video. If using soaked wooden skewers, pat dry them first.
- Oil your grill and place the vegetable skewers on the grill. Grill until tender, 4-5 minutes per side, or 3 minutes per side if using a dual-contact grill.
NUTRITION FACTS
Per serving (1/6 recipe)
Calories: 72 kcal
Carbohydrates: 7 g
Protein: 2 g
Total fat: 4 g
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