GRILLED VEGETABLE KABOBS
These Grilled Vegetable Kabobs with summer squash, mushrooms, onions, and brussels sprouts are a quick and easy way to add vegetables to any meal. Instructions for how to cook vegetable kabobs on the grill and how to make them in the oven included below. For more flavor, allow the vegetables to marinate in the fridge for a few hours.
Provided by Suzy Karadsheh
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
- Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
- Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).
Nutrition Facts : Calories 146.3 kcal, Carbohydrate 8.4 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 17.8 mg, Fiber 2.6 g, Sugar 3.5 g, ServingSize 1 serving
SHRIMP AND VEGETABLE KABOBS
These colorful kabobs from our Test Kitchen home economists pair special shrimp and garden-fresh vegetables for a memorable main dish that's often requested. You can use whatever veggies you like.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers. , Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice.
Nutrition Facts : Calories 244 calories, Fat 2g fat (1g saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
MEDITERRANEAN SHEET PAN BAKED SHRIMP AND VEGGIES
Easy sheet pan baked shrimp and veggies, prepared Mediterranean style! The olive oil and citrus sauce with fresh ginger and spices makes all the difference. Comes together in 25 minutes!
Provided by The Mediterranean Dish
Categories Entree
Time 25m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.
- Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.
- Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.
- Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.
- Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.
- Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or this simple Lebanese rice.
Nutrition Facts : Calories 323 calories, Sugar 7.9 g, Sodium 157.8 mg, Fat 18.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 14.2 g, Fiber 4.3 g, Protein 27.5 g, Cholesterol 182.9 mg
MEDITERRANEAN SHRIMP AND VEGGIE SKEWERS
These Mediterranean Shrimp and Veggie Skewers are the perfect easy meal for grilling season. Flavorful marinades make these grilled skewers anything but boring. Asparagus, cherry tomatoes, and red onion are skewered and then drizzled with a flavorful marinade with turns into a vinaigrette to top them with later. The shrimp is marinated in a delicious yogurt-based mixture with tons of flavor. This meal is light, healthy and delicious.
Provided by Steph
Categories Appetizer dinner lunch Main Course
Number Of Ingredients 16
Steps:
- Combine all ingredients (except the shrimp) and whisk together to form the marinade.
- Toss the shrimp in the marinade. Cover and place in the fridge for at least 4 hours to marinate.
- Skewer the shrimp on wooden or metal skewers. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
- Cook on a grill pan or grill on medium high heat, flipping once until cooked through.
- Wash the vegetables. Trim the end off the asparagus.
- Chop the onion into large chunks, big enough to skewer. Chop the asparagus into 1.5-2" pieces.
- Combine all ingredients (except the vegetables) in a small bowl to form the vinaigrette.
- Skewer the vegetables on wooden or metal skewers, alternating and creating a pattern. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
- Place the skewers in a dish and pour the vinaigrette on top.
- Let the vegetables sit until you are ready to cook them.
- Grill the vegetables until cooked (if using a grill pan, cook for about 10 minutes, covering with a lid and flipping frequently).
- Drizzle the remaining vinaigrette from the bowl on top of the cooked skewers before serving.
Nutrition Facts : ServingSize 1 shrimp skewer, 2 vegetable skewers, Calories 201 kcal, Carbohydrate 15 g, Protein 30 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 287 mg, Sodium 1489 mg, Fiber 4 g, Sugar 7 g
SKEWERED SHRIMP & VEGETABLES
Serve these flavorful and colorful kabobs as an appetizer or as the main dish-either way, guests will love them! -Sharon Wilson, Afton, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.
Nutrition Facts : Calories 221 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
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