Ingredients with Measurements:
- 2 zucchinis, sliced into rounds
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, dried oregano, salt, and pepper.
3. Thread the vegetables onto the skewers, alternating between the zucchini, onion, bell peppers, and cherry tomatoes.
4. Brush the vegetable kebabs with the marinade.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Remove the kebabs from the grill and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 12g
Carbohydrates: 16g
Protein: 3g
Fiber: 4g
Sugar: 11g
Sodium: 15mg
Substitutions for ingredients:
- Any other vegetables can be used, such as mushrooms, eggplant, or squash.
- Maple syrup can be used instead of honey.
- Any other herbs or spices can be added to the marinade.
Variations:
- Add tofu or tempeh to the kebabs for extra protein.
- Serve the kebabs with a side of rice or quinoa.
- Make a dipping sauce by mixing together Greek yogurt, lemon juice, and garlic.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Brush the kebabs with the marinade frequently while grilling to keep them moist and flavorful.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Serve the kebabs with a side of hummus and pita bread.
- Pair the kebabs with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Grilled corn on the cob
Troubleshooting advice:
- If the vegetables are not cooking evenly, adjust the heat on the grill or move the kebabs to a cooler part of the grill.
- If the vegetables are sticking to the grill, brush them with oil before grilling.
Food safety advice:
- Make sure the vegetables are thoroughly washed before using.
- Use a food thermometer to ensure the kebabs reach an internal temperature of 165°F.
Food history:
Kebabs originated in the Middle East and have been a popular dish for centuries.
Flavor profiles:
The vegetables are slightly sweet from the honey and balsamic vinegar marinade, with a hint of smokiness from grilling.
Serving suggestions:
Serve the kebabs as a main dish or as part of a larger spread for a summer barbecue.
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Region: Indian