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Vegetable Kabobs with Lemon-Herb Basting Sauce

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Source: Grill Pan Cookbook

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  Serves 2 (3 kabobs each) as a main course

When served over basmati rice, these kabobs make a complete meal for the vegetarian at your table.

RECIPE INGREDIENTS

For the Basting Sauce:

1/4 cup light olive oil

6 large cloves roasted garlic

4 teaspoons minced fresh thyme or 2 teaspoons dried thyme, crumbled

1/2 cup fresh lemon juice

For the Vegetable Skewers:

6 wooden skewers, soaked in water for 15 minutes

1 large zucchini, cut into 2-inch cubes

2 large crookneck squash, cut into 2-inch cubes

12 cherry tomatoes

12 button mushrooms, brushed off

12 pearl onions, peeled

2 anaheim chiles, seeded and cut into 2-inch pieces

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DIRECTIONS

FOR THE BASTING SAUCE:
In a small glass or nonreactive metal bowl, combine the oil, garlic, thyme, and lemon juice. Whisk together until smooth.

FOR THE SKEWERS:
Skewer the vegetables, alternating to create an attractive arrangement.

Preheat a grill pan over medium heat until very hot. Using a pastry brush, lightly coat the kabobs with the basting sauce. Add to the pan and cook for 3 minutes, basting frequently. Turn and cook for 3 minutes more. Serve immediately.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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		Great for Your Grill: Skewers and Kabobs

		Garden Grill: Easy Veggies

Nutrition Facts per Serving
Yield: Yield: Serves 2 (3 kabobs each) as a main course

Calories:

430

Sodium:

261mg

Fiber:

10g

Carbohydrates, Total:

42g

Protein:

11g

% Cal. from Fat:

61%

Fat. Total:

29g

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Vegetable Kabobs with Lemon-Herb Basting Sauce

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