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Grilled Herb Vegetables Vegetable shishkabobs on the grill
 

Preparation Time: 20 minutes
 

Cooking Time: 5 minutes
 

Recipes adapted with permission from University of Minnesota Extension, an equal opportunity/ADA institution funded in part by USDA SNAP
 

Equipment

  • Grill or broiler
  • Ten 10-inch wood skewers
  • Large bowl
  • Large spoon
  • Sharp knife
  • Cutting board
  • Glass of water (to soak skewers in)

 

Ingredients

  • 3 large green peppers, cut into 1/2 inch cubes
  • 3 medium zucchini, cut into 1/2 inch cubes
  • 24 cherry tomatoes
  • 1 medium eggplant, cut into cubes
  • 24 whole mushrooms
  • nonstick cooking spray
  • 1/2 teaspoon basil
  • 1/4 teaspoon oregano


Directions

  1. Wash hands and surfaces.
  2. Put green pepper, zucchini, cherry tomatoes, eggplant, and mushrooms into bowl. Lightly spray vegetables with nonstick cooking spray while mixing with spoon.
  3. Soak skewers (point side up) in a glass of water for 2 minutes (this will keep them from breaking or catching fire when they are over the hot coals).
  4. Place vegetables onto skewers, alternating vegetables as you go.
  5. Grill over hot coals or broil for 3-5 minutes. Serve.
    Refrigerate leftovers.

 

 

More recipes: http://www.kidsacookin.org/

 

 

To ask questions or locate your nearest extension office, call MU Extension's Show-Me Nutrition Line at 1-888-515-0016.

 

 


 
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Last update: Wednesday, May 27, 2009