Vegetablekebabswithcoriandercoconutcreamsauce Recipes

GRILLED VEGETABLE KEBABS

Grilled Vegetable Kebabs image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 small cremini mushrooms
1 red or orange bell pepper, cut into 1 1/2-inch pieces
1 small zucchini, cut into 1 1/2-inch pieces
1/2 red onion, cut into 1 1/2-inch pieces
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.

COUSCOUS WITH VEGETABLES

Couscous with Vegetables image

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

12 ounces couscous (not instant)
1 large red or green pepper
1 large eggplant sliced 1/4-inch thick
1 large zucchini, sliced 1/4 inch thick
Salt
Turmeric
Cumin
Black pepper
2 tomatoes, sliced

Steps:

Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy.
Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin.
Roast the aubergine and zucchini in a preheated 220 degrees F oven.
When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve.

VEGETABLE KEBABS WITH CORIANDER COCONUT CREAM SAUCE

Vegetable Kebabs with Coriander Coconut Cream Sauce image

Vege kebabs in an easy to make Thai style sauce. To make a low fat alternative has used skim evaporated milk with a couple of drops of coconut essence. Family favourite.

Provided by Sueie

Categories Coconut

Time 25m

Yield 8 Kebabs

Number Of Ingredients 12

Ingredients

assorted vegetables, of choice diced and parboiled
tofu, squares (optional)
1 tablespoon vegetable oil
4 green shallots
2 cloves garlic, minced
1 teaspoon ginger, minced
2 teaspoons ground cumin
1 teaspoon paprika
1 1/2 cups coconut cream
1 tablespoon lime juice
2 tablespoons chili sauce
1 1/2 tablespoons finely chopped coriander

Steps:

Thread vegetables and tofu onto skewers- keep warm.
Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
Serve on rice to soak up sauce.

COLORFUL VEGETABLE BAKE

Colorful Vegetable Bake image

"My sister gave me the recipe for this side dish years ago, and it's become a favorite in our household," writes Betty Brown from Buckley, Washington. Chock-full of colorful veggies, it's delicious and feeds a crowd.

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

3 cups frozen cut green beans, thawed and drained
2 medium green peppers, chopped
6 plum tomatoes, chopped and seeded
2 to 3 cups shredded cheddar cheese
3 cups chopped zucchini
1 cup biscuit/baking mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
6 large eggs, lightly beaten
1 cup 2% milk

Steps:

Place beans and peppers in a greased 13x9-in. baking dish. Layer with tomatoes, cheese and zucchini. In a large bowl, combine the biscuit mix, salt, cayenne, eggs and milk just until moistened. Pour over the vegetables., Bake, uncovered, at 350° for 55-60 minutes or until puffed and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 400mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

CARIBBEAN CHICKEN AND VEGETABLE KEBABS

Caribbean Chicken and Vegetable Kebabs image

Yield Serves 12

Number Of Ingredients 15

Ingredients

8 large garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons dried mustard
2 teaspoons ground cloves
2 teaspoons chili powder
1 teaspoon aniseed
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 1/3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
4 red onions, cut into 1-inch pieces
6 yellow summer squash, cut into 1/2-inch-thick rounds
4 chayote
1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers

Steps:

Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in 1 glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours.
Soak skewers in water 30 minutes. Drain. Alternate chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium heat) or preheat broiler. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer to platter.

COUSCOUS WITH VEGETABLES

Couscous With Vegetables image

This is a speedy, healthy (no added fat!)side dish. If you've never had couscous before, you should give it a try...it cooks really fast, and it has a nice, fluffy texture.

Provided by Aunt Cookie

Categories Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups vegetable broth
1 cup uncooked couscous
8 ounces canned chick-peas, drained
1 garlic clove, minced
1/2 cup onion, minced
2/3 cup yellow pepper, chopped
1 celery rib, chopped
1 small carrot, finely chopped
1/4 cup water
2 tablespoons sherry wine
1/4 teaspoon pepper
1/4 teaspoon allspice
1/8 teaspoon ground mace
1/2 teaspoon salt

Steps:

Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat.
After five minutes, fluff couscous with a fork, cover again, and set aside.
Combine chickpeas, vegetables, water, and sherry in a frying pan.
Cover and cook 10 minutes over medium heat.
Add seasonings and stir.
To serve, ring couscous around a platter and mound the vegetable mixture in the center.

Nutrition Facts : Calories 194.1, Fat 0.8, SaturatedFat 0.1, Sodium 334.7, Carbohydrate 36, Fiber 4, Sugar 1.3, Protein 6.2

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