GRILLED VEGETABLE KEBABS
Steps:
- Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
- Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
- Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.
ROSEMARY PORK KEBABS WITH FENNEL AND FIGS
We're all familiar with the classic pork chops and applesauce, but these pork skewers trade the apples for figs for their sweet savory taste.
Provided by Food Network Kitchen
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium and brush the grates with vegetable oil. Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery. Toss with the pork, rosemary and garlic in a bowl. Cover and refrigerate 1 to 4 hours.
- Thread the fennel, figs and pork onto eight 10-inch skewers; set aside. Mix the honey, olive oil and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until marked and cooked through, 10 to 12 minutes, brushing with the honey mixture during the last 5 minutes of cooking. Drizzle with olive oil before serving.
GRILLED MARINATED VEGETABLE KEBABS
Provided by Food Network
Time 30m
Yield 8 servings or about 16 skewers
Number Of Ingredients 20
Steps:
- In a medium bowl, stir ingredients together until smooth.
- Preheat grill or broiler.
- Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer.
- Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping.
LEMON BALSAMIC ROSEMARY SKEWERED VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat grill pan over high heat.
- Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate.
ROSEMARY ROOT VEGETABLES
This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.
Nutrition Facts : Calories 78 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
LEMON & ROSEMARY HALLOUMI SKEWERS
These vegetarian, light, Greek-style skewers are full of flavour and colour, and will brighten up any grill
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
- Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.
Nutrition Facts : Calories 237 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 2.06 milligram of sodium
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