Roasted Vegetable Skewers With Basil Marinade Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 1 red bell pepper, cut into 1-inch pieces | ||
| 1 yellow summer squash, cut into 1/4-inch slices | ||
| 1 zucchini, cut into 1/4-inch slices | ||
| Cherry tomatoes | 16 | |
| 16 white button mushrooms, stems removed | ||
| 8 green onions, cut into 1-1/2 inch pieces | ||
| Olive oil | 1/2 Cup (16 tbs) (Marinade:) | |
| Balsamic vinegar | 6 Tablespoon (Marinade:) | |
| Basil | 2 Tablespoon, minced (Marinade:) | |
| Garlic | 2 Clove (5gm), minced (Marinade:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare vegetables and place in a large bowl or food storage bag.
Combine marinade ingredients and pour over vegetables.
Cover and marinate 1 to 2 hours at room temperature.
Drain off marinade and skewer vegetables on Kebob Rods.
Rotate the skewered vegetables for 20 to 25 minutes or until vegetables are cooked through but still crunchy.
Remove skewers from the gear wheels and slide the vegetables off onto serving plates.
Combine marinade ingredients and pour over vegetables.
Cover and marinate 1 to 2 hours at room temperature.
Drain off marinade and skewer vegetables on Kebob Rods.
Rotate the skewered vegetables for 20 to 25 minutes or until vegetables are cooked through but still crunchy.
Remove skewers from the gear wheels and slide the vegetables off onto serving plates.
Chef
