Photo: Stephanie Studer
Summer Vegetable Kabobs
14 ingredients
openrecipes
Fresh vegetables are a delicious, healthy alternative to meat on grilled kabobs. Lightly marinated and smoky from the grill, these vegetables can also be used as the foundation for subsequent meals. To store the vegetables, remove them from their skewers and let cool to room temperature, then pack into an airtight container and refrigerate for up to 3 days. They do not freeze well. Use the leftovers to make other delicious dishes (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
291
Calories
6g
Protein
14g
Fat
33g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup dry white wine
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup olive oil
- 1 small eggplant, about 1/2 lb., trimmed and cut
- into chunks
- 2 zucchini, trimmed and cut into chunks
- 2 yellow squashes, trimmed and cut into chunks
- 1 red onion, quartered lengthwise and separated
- into double-thick wedges
- 1 red bell pepper, seeded and cut into large
- pieces
- 16 large cremini mushrooms, trimmed
- 2 Tbs. purchased pesto
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes