Photo: Joseph Gonzalez
Eggplant, Zucchini and Squash Kabobs
10 ingredients
Serves 4.
openrecipes
Mix and match pieces of summer squash, eggplant and red onion on bamboo skewers to create colorful seasonal kabobs. Or, use sturdy rosemary branches in place of the skewers for an even prettier presentation. When the kabobs come off the grill, stack them on a big platter and let guests help themselves to both the skewers and the fragrant herb sauce.
Estimated Nutrition (whole recipe, rough)
235
Calories
4g
Protein
14g
Fat
28g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 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
- 2 Asian eggplant, cut into rounds 1 inch thick
- 2 yellow summer squashes, cut into rounds 1 inch thick
- 2 zucchini, cut into rounds 1 inch thick
- 1 red onion, quartered and thickly sliced
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup coarsely chopped fresh mint
- Grated zest and juice of 1 lemon
- 1 Tbs. capers, drained
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper, to taste
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