Vegetable Kabobs with Lemon-Herb Basting Sauce
- Active Time 15m
- Total Time 30m
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.
- 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
FOR THE BASTING SAUCE:
In a small glass or non-reactive 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.
nutrition information per serving
430 calories; 29g total fat; 0mg cholesterol; 261mg sodium; 42g carbohydrates; 10g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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