Grilled Veggies

Marinade:
3 Tbsp vegetable oil*
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 tablespoons fresh lime juice
2 tablespoons water
2 tablespoons chopped fresh cilantro
2 tablespoons tomato paste
1 1/2 teaspoons honey
2 cloves garlic, minced
Salt, to taste

In a medium bowl, stir ingredients together until smooth.

Kebabs:
2 red peppers cut into 1 1/2-inch pieces
2 green peppers cut into 1 1/2-inch pieces
2 yellow peppers cut into 1 1/2-inch pieces
4 yellow onions cut into 1 1/2-inch pieces
2 large yellow squash cut into 1 1/2-inch pieces
2 large zucchini cut into 1 1/2-inch pieces
1 medium eggplant cut into 1 1/2-inch pieces

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. 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.

* I used olive oil, and I decreased the amount of oil to 2 Tbsp and added a little extra water, just for calorie-counting's sake. Also, I marinated the veggies in the fridge for an hour before threading them on the skewers, then threw them on the grill. Yummy.

Comments

Anonymous said…
I liked this alot and got happy feedback from 10 guests. I used the marinade for both veggies and chicken (added a little balsamic to the chicken marinade) separately, just for the sake of a vegetarian option. I don't think I should have left as much juice in the veggies as I did, but it still worked out. thanks, liss.

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