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Skewered Vegetables

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Ingredients
  Zucchini 2 Medium, cut lengthwise into halves, then cut into 1-inch slices
  Pearl onions 8 , cut into halves
  Red bell pepper 1⁄2 , cut into 1 inch pieces
  Lemon slices 16
  Butter/Margarine 2 Tablespoon, melted
  Salt To Taste
  Black pepper To Taste
Directions

Place zucchini, onions and red pepper in a medium saucepan with enough water to cover.
Bring to a boil; cover and continue boiling for 1 minute.
Remove with slotted spoon and drain.
Alternately thread zucchini, onions, red pepper, mushrooms and lemon slices onto 8 metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Oil hot grid to help prevent sticking.
Brush vegetables with butter.
Grill vegetables, on a covered grill, over medium-hot Kingsford briquets, 6 minutes or until tender, carefully turning skewers and brushing with butter once.
Season to taste with salt and pepper.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Grilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 527 Calories from Fat 224

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 15.6 g78%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 495.7 mg20.7%

Total Carbohydrates 79 g26.3%

Dietary Fiber 10.6 g42.5%

Sugars 21.4 g

Protein 11 g21.6%

Vitamin A 69.3% Vitamin C 389.6%

Calcium 22.1% Iron 14.3%

*Based on a 2000 Calorie diet

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Skewered Vegetables Recipe