Recipe by audrey
"Yummy way to eat grilled vegetables."
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wooden or bamboo skewers
zucchinis, cut into 1-inch slices
yellow squash, cut into 1-inch slices
whole fresh mushrooms
red onion, cut into chunks
fresh pineapple, cut into chunks
red bell pepper, cut into chunks
1 1/2 teaspoons
ground black pepper
Very good and good for you too! It's hard to get my husband to eat veggies, but when they're grilled he really enjoys them. I opted to add some fresh garlic and a couple of splashes of lemon juice. I also opted out of adding the pinepple as I wasn't sure how that would taste with basil and oregano. Great accompaniment to grilled chicken!
We enjoyed this one. I did add garlic powder and white balsamic vinegar. Rather than basting while cooking I tossed the veggies with the sauce mixture and allowed them to sit in the fridge for a couple of hours before grilling, worked perfectly.
Great basic recipe and instructions. Unfortunaltely not a true review of the original recipe as I do not like pineapple at all - but used all other vegetables. Second time I followed another reviewers suggestions of pre-cutting vegetables, adding balsamic vinegar and 1 clove fresh minced garlic to the dressing ingredients, tossed to coat and let sit before putting on skewers to cook. Amazing yet subtle flavours this way.
Left out the squash, pineapple, red onion, and half the salt. Very delicious recipe. I will be making it again. Next time I think I will add some garlic to the mixture and perhaps some rosemary.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Veggie Skewers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 174
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