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Culinary Escape to Spain
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Vegetable Kabobs with Lemon-Herb Basting Sauce

Source: Grill Pan Cookbook
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Active Time:  15 Minutes
Total Time:  30 Minutes
  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
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 Find Similar Recipes »
 Garden Grill: Easy Veggies
 Great for Your Grill: Skewers and Kebabs
Nutrition Facts per Serving
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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