Summer Veggie Kebabs

  • Cook Method:
  • Dish Type: Main
  • Temp: None
  • Prep Time: 10 minute(s)
  • Cook Time: 20 minute(s)
  • Servings: 4
  • Tags: no tags

Ingredients

1 tbsp Olive oil , for relish
2/3 cup Tomato (yellow) , for relish
1 ear Corn , large, for relish
1 1/2 tbsp White wine vinegar , for relish
1/4 tsp Mustard powder , dry, for relish
2 tbsp Basil , chopped, fresh, for relish
1/4 cup Olive oil
2 tbsp White wine vinegar
3/4 tsp Mustard powder , divided
1 small Bell pepper (yellow) , halved, seeded, and cut into 12 square pieces
1 medium Zucchini , halved and cut into 12 slices
1/2 small Onion (red) , cut into 12 chunks
12 whole Crimini mushroom
12 Tomato (cherry)

Directions

Corn Relish (stovetop)

  1. To make Corn Relish: Heat oil in skillet over medium heat.

  2. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down.

  3. Add corn kernels, and cook 2 minutes, or until corn is tender.

  4. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat.

  5. Mix in basil; season with salt and pepper, if desired.

Kebabs

  1. Whisk together oil, vinegar, and mustard powder in small bowl.

  2. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

  3. Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato.

  4. Place skewers on large platter, and brush with vinaigrette mixture.

  5. Season with salt and pepper, if desired.

  6. Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides.

  7. Serve with Corn Relish.


Notes