Eggplant, Zucchini And Squash Kabobs
Colorful and flavorful, these grilled vegetable skewers are a delightful addition to any summer barbecue. Tender Asian eggplant, yellow squash, zucchini, and red onion are grilled to perfection and then drizzled with a vibrant herb sauce made with fresh parsley, mint, lemon zest, and capers. Each bite is a burst of fresh, smoky, and tangy flavors that will have everyone coming back for more. Perfect for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 2 Asian eggplant, cut into rounds 1 inch thick
- 2 yellow summer squashes, cut into rounds 1 inch thick
- 2 zucchini, cut into rounds 1 inch thick
- 1 red onion, quartered and thickly sliced
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup coarsely chopped fresh mint
- Grated zest and juice of 1 lemon
- 1 Tbs. capers, drained
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper, to taste
Instructions
- Soak 8 bamboo skewers in water for about 30 minutes. Prepare a medium-hot fire in a grill. Oil the grill rack.
- Using a sharp knife, score both cut sides of the eggplant, squash and zucchini rounds. Thread the eggplant, squash, zucchini and onion onto the skewers, using 5 or 6 pieces per skewer and alternating the vegetables.
- In a small bowl, stir together the parsley, mint, lemon zest, lemon juice, capers and the 1/2 cup olive oil. Season with salt and pepper. Set the herb sauce aside.
- Brush the skewers with olive oil and place on the grill. Cook, turning once, until nicely charred, 2 to 3 minutes per side. Transfer to a platter, drizzle with the herb sauce and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Vegetable of the Day</i>, by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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