Add your favourite in-season vegetables to this simple kebab recipe.
In-season vegetableshave a wonderful flavour when grilled. For this recipe, I chose an Italian theme, but you can switch things up in accordance to your menu. To get a Mexican kebab, swap the rosemary for cilantro, the lemon for lime, the balsamic with a teaspoon (5 mL) of chipotle pepper sauce, and add a pinch of cumin.
Whisk together olive oil, rosemary, garlic, lemon juice, balsamic vinegar, salt and pepper in a medium bowl.
Add red pepper, zucchini and onion, and mix until they are well covered. Marinate, refrigerated, overnight or for at least an hour. If using wooden skewers, soak them in water for 30 minutes before use. Preheat grill to medium-high
To skewer: Begin with a mushroom, then alternate threading the other vegetables onto all eight skewers; finish with a mushroom for each. Rub some oil onto the grill with a paper towel. Grill for five minutes, flip and cook another five.
Nutritional Info, Per serving: 173 calories, 4 g protein, 14 g fat (2 g saturated fat), 11 g carbohydrates, 3 g fibre, 0 mg cholesterol, 40 mg sodium