"Yummy way to eat grilled vegetables." — audrey
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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.
* 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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