Grilled Moroccan Vegetable Skewers Food

GRILLED VEGGIE SKEWERS

Grilled Veggie Skewers image

Yummy way to eat grilled vegetables.

Provided by audrey

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

8 wooden or bamboo skewers
2 zucchinis, cut into 1-inch slices
2 yellow squash, cut into 1-inch slices
½ pound whole fresh mushrooms
1 red onion, cut into chunks
12 cherry tomatoes
1 fresh pineapple, cut into chunks
1 red bell pepper, cut into chunks
⅓ cup olive oil
1 ½ teaspoons dried basil
¾ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Soak skewers in water for 10 to 20 minutes.
Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 60.3 g, Fat 19.3 g, Fiber 9.4 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 316.1 mg, Sugar 40.7 g

GRILLED MOROCCAN VEGETABLE SKEWERS

Grilled Moroccan Vegetable Skewers image

It's getting ot be that time of the summer when you may need some new ideas for what to do with those summer veggies in your garden. Here's an idea for your grill that is sure to please. Cuisine at Home suggests you serve this dish with couscous. Prep time includes time to soak the wooden skewers.

Provided by Bev I Am

Categories Peppers

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon garlic, chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pinch cayenne
1 pinch turmeric
1 lemon, juice of
1 zucchini, cut into 1 inch thick rounds
1 yellow squash, cut into 1 inch thick rounds
1/2 large red bell pepper, seeded, cut into chunks
3 fresh pineapple, 1 inch thick rings, cut into quarters
12 asparagus, cut into 3 inch lengths

Steps:

Soak 12" wooden skewers in water for at least 30 minutes.
Combine parsley, oil, garlic, seasonings, and lemon juice in a bowl.
Add vegetables and pineapple to the marinade. Let stand at least 10 minutes before skewering.
Thread vegetables and pineapple onto soaked skewers.
Preheat grill to medium-high; spray grates with nonstick spray.
Lightly coat both sides of vegetables with nonstick spray.
If using a gas grill, turn off one side; on a charcoal grill, push the coals to one side.
Lay the skewers on the grate with the vegetables over the hot side, handles over the cooler side.
Grill, covered, until vegetables are cooked and lightly charred, about 3 minutes.
Turn, baste with any remaining marinade, and grill 2-3 minutes more.

Nutrition Facts : Calories 167, Fat 5.7, SaturatedFat 0.8, Sodium 166.9, Carbohydrate 30.6, Fiber 6, Sugar 18.9, Protein 4.2

MOROCCAN BEEF KEFTA ON SKEWERS WITH CHOPPED VEGETABLE SALAD

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 1/2 pounds ground beef
1/2 cup grated onion
2 cloves garlic, finely minced
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh coriander
3 teaspoons finely chopped fresh mint or 1 teaspoon dried mint
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 seedless cucumber, peeled and finely diced
1 large tomato, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 hot Italian-style pepper, seeded and finely diced
2 cloves garlic, finely minced
3 tablespoons finely chopped fresh mint
2 tablespoons red wine vinegar
2 to 3 tablespoons olive oil

Steps:

In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
Preheat grill or broiler.
Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.

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