Vegetable Kebabs With Mustard Basting Sauce Recipes

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VEGETABLE KABOBS WITH MUSTARD DIP



Vegetable Kabobs with Mustard Dip image

Grilling adds great outdoor flavor to fresh veggies. Pick and dip away!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 9

Number Of Ingredients 11

2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/3 cup fat-free sour cream
1 tablespoon finely chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic salt
1 medium bell pepper, cut into 6 strips, then cut into thirds (18 pieces)
1 medium zucchini, cut diagonally into 1/2-inch slices
1 package (8 oz) fresh whole mushrooms
9 large cherry tomatoes
2 tablespoons olive or vegetable oil

Steps:

  • In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
  • Heat gas or charcoal grill. On 5 (12-inch) metal skewers, thread vegetables so that one kind of vegetable is on the same skewer (use 2 skewers for mushrooms); leave space between each piece. Brush vegetables with oil.
  • Place skewers of bell pepper and zucchini on grill over medium heat. Cover grill; cook 2 minutes. Add skewers of mushrooms and tomatoes. Cover grill; cook 4 to 5 minutes, carefully turning skewers every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving (9 vegetable pieces and 2 tablespoons dip), Sodium 180 mg, Sugar 4 g, TransFat 0 g

GRIDDLED GLAZED VEGETABLE KEBABS



Griddled glazed vegetable kebabs image

Sticky vegetable skewers will brighten up any barbecue

Provided by Good Food team

Categories     Lunch, Side dish

Time 40m

Number Of Ingredients 8

1 tbsp clear honey
1 tsp grainy mustard
2 tbsp oil
1 courgette , thickly sliced
1 small aubergine , cut into chunks
1 small red onion , cut into wedges
8 cherry tomatoes
1 orange pepper , cut into chunks

Steps:

  • Soak 4 wooden skewers in water for 30 mins (this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
  • To assemble, thread veg onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.

Nutrition Facts : Calories 93 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.07 milligram of sodium

VEGETABLES WITH MUSTARD SAUCE



Vegetables with Mustard Sauce image

Stir up this smooth, delicious sauce in a jiffy in the microwave, and you'll be delighted with how it complements steamed vegetables. Start with fresh veggies or make things even easier by using a frozen blend..-Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 pounds fresh broccoli florets, cauliflowerets or sliced carrots
1/2 cup mayonnaise
1/3 cup 2% milk
1/4 cup grated Parmesan cheese
1/4 cup shredded Swiss cheese
2 teaspoons lemon juice
2 teaspoons prepared mustard
Salt and pepper to taste

Steps:

  • Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce.

Nutrition Facts :

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE



Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce image

Categories     Mustard     Vegetable     Side     Vegetarian     Summer     Grill/Barbecue     Thyme     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Side-dish servings

Number Of Ingredients 20

Basting Sauce
1/2 cup (1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
Vegetables
2 large ears fresh corn, husked, each cut crosswise into 4 pieces
1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices
Grilling And Serving
Fresh herb sprigs
Lemon wedges

Steps:

  • Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
  • Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
  • Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
  • Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
  • Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

CAROLINA MUSTARD BBQ AND BASTING SAUCE



Carolina Mustard BBQ and Basting Sauce image

Depending on where in the Carolinas you hail from, some swear by the authenticity of this sauce! It's different from your typical tomato based bbq sauce and it's quite spicy! We like it on pork!

Provided by Harley Seashell Pri

Categories     Sauces

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups prepared mustard
1/2 cup brown sugar
3/4 cup cider vinegar
3/4 cup beer (save some for enjoying with your meal!)
1 tablespoon chili powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, soft
1 1/2 teaspoons liquid smoke
1 teaspoon Tabasco sauce

Steps:

  • Combine first 7 ingredients in a heavy saucepan.
  • Bring to a simmer.
  • *Do not boil otherwise the sugar will scorch!
  • *Continue to simmer for 20 minutes, stirring frequently.
  • Add the rest of the ingredients and continue to simmer for an additional 20 minutes, stirring frequently.
  • Pour into an air-tight jar and refrigerate overnight to allow the flavors to blend.

Nutrition Facts : Calories 85.4, Fat 3.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 394.5, Carbohydrate 12, Fiber 1.3, Sugar 9.3, Protein 1.6

VEGETABLE KEBABS WITH MUSTARD BASTING SAUCE



Vegetable Kebabs with Mustard Basting Sauce image

Categories     Mustard     Onion     Side     Vegetarian     Backyard BBQ     Bell Pepper     Carrot     Zucchini     Grill     Chill     Grill/Barbecue     Yellow Squash     Gourmet

Number Of Ingredients 10

16 baby carrots (about 8 ounces), peeled
16 baby yellow scallop squash* (about 8 ounces) or 3/4 pound yellow squash
16 baby zucchini* (about 6 ounces) or 3/4 pound zucchini
16 red or white pearl onions (about 6 ounces)
1 1/2 tablespoons white-wine vinegar
1 1/2 tablespoons Dijon mustard
2 teaspoons olive oil
2 large red bell peppers (about 9 ounces), cut into sixteen 2-by-3/4-inch pieces
eight 12-inch bamboo skewers, soaked in water to cover 1 hour
*These special squashes are available at many specialty produce markets.

Steps:

  • In a large saucepan of boiling salted water cook carrots 1 minute. Add yellow squash and zucchini and cook vegetables 5 minutes. Transfer vegetables with a slotted spoon to a large bowl of ice and cold water to stop cooking and drain well in a colander. Transfer vegetables to a bowl. (If using larger yellow squash and zucchini cut them into a total of thirty-two 3/4-inch pieces.) In boiling water remaining in pan cook onions 4 minutes and transfer with slotted spoon to bowl of ice and cold water. Drain onions well in colander and peel, leaving root ends intact. Vegetables may be boiled 1 day ahead and chilled in sealable plastic bags.
  • In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste. Basting sauce may be made 1 day ahead and chilled, covered.
  • Prepare grill.
  • Thread vegetables, alternating them, onto skewers. Brush one side of kebabs with about half of sauce and grill, coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

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