Skewered Vegetables Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Ingredients
| 2 medium zucchini, cut lengthwise into halves, then cut into 1-inch slices | ||
| 8 pearl onions, cut into halves | ||
| 1/2 red bell pepper, cut into 1-inch pieces | ||
| Lemon slices | 16 | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Black pepper salt | 1 To taste | |
Directions
Place zucchini, onions and red pepper in a medium saucepan with enough water to cover.
Bring to a boil; cover and continue boiling for 1 minute.
Remove with slotted spoon and drain.
Alternately thread zucchini, onions, red pepper, mushrooms and lemon slices onto 8 metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Oil hot grid to help prevent sticking.
Brush vegetables with butter.
Grill vegetables, on a covered grill, over medium-hot Kingsford briquets, 6 minutes or until tender, carefully turning skewers and brushing with butter once.
Season to taste with salt and pepper.
Serve immediately.
Bring to a boil; cover and continue boiling for 1 minute.
Remove with slotted spoon and drain.
Alternately thread zucchini, onions, red pepper, mushrooms and lemon slices onto 8 metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Oil hot grid to help prevent sticking.
Brush vegetables with butter.
Grill vegetables, on a covered grill, over medium-hot Kingsford briquets, 6 minutes or until tender, carefully turning skewers and brushing with butter once.
Season to taste with salt and pepper.
Serve immediately.
Chef
