GRILLED VEGETABLE SKEWERS WITH A HONEY SOY GLAZE
Provided by Alex Guarnaschelli
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the glaze: Cook the honey in a medium saute pan over medium heat until golden brown and bubbly, 2 to 3 minutes. Remove the pan from the heat. Add the soy sauce, vinegar, pearl onions, scallions and lemon zest and juice. Return the pan to the heat, add 1/4 cup water and a pinch of salt and cook until the onions are tender and the sauce is reduced, 5 to 8 minutes. Remove the onions and let them cool. Keep the sauce warm.
- Skewer the vegetables: Start each skewer with a pearl onion followed by alternating 3 pieces pepper with 3 pieces zucchini and finishing with another pearl onion. Arrange the skewers in a single layer on a baking sheet.
- Cook the vegetables: Preheat the grill for cooking at medium-high heat.
- Brush the skewers with the olive oil and sprinkle with salt. Place the skewers in a single layer on the hottest part of the grill. Cook for 2 to 3 minutes, then turn them on the other side and move them to a slightly cooler part of the grill if they are getting overdone. Cook until the vegetables are tender, an additional 3 to 5 minutes.
- Transfer the skewers in a single layer to a large serving platter and spoon the glaze over them. Sprinkle with the sesame seeds and serve.
ROASTED VEGGIE SKEWERS RECIPE BY TASTY
Here's what you need: olive oil, lemon juice, dried oregano, salt, pepper, zucchinis, cremini mushroom, medium red onions, red bell peppers, yellow bell peppers, bamboo skewer
Provided by Tasty
Categories Lunch
Time 30m
Yield 8 skewers
Number Of Ingredients 11
Steps:
- Preheat grill to medium heat.
- Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
- Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, until there is a 1-inch gap at the top of the skewer. Brush each skewer liberally with the oil mixture.
- Repeat with the remaining skewers and vegetables.
- Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, Sugar 7 grams
HOISIN-GLAZED PORK AND VEGGIE SKEWERS
Hoisin sauce infused with ginger, garlic and sesame serves as both marinade and grilling mop for these pork and veggie skewers. We love grilled citrus; the orange is great either squeezed over the skewers or saved as a treat at the end. Make the marinade again for grilled pork chops or chicken thighs.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, sesame oil, vinegar and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting "mop" aside.
- For the kebabs: Toss the remaining marinade with the pork in a medium bowl, then cover and chill in the refrigerator for 30 minutes.
- Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
- Prepare a grill for cooking over medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer inserted into the center of a piece registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the mop caramelizes, about 1 minute. Serve with iced tea.
- For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.
VEGGIE SKEWERS
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- If you are using wooden skewers, soak them in plenty of water for about 10 minutes if grilling on an indoor grill pan or for 30 minutes if grilling on an outdoor grill to prevent them from burning up.
- Place all of the veggies in a large bowl or baking dish. Drizzle with olive oil and season with salt, pepper, and garlic. With your hands, toss to combine well. Stick onion pieces in with the vegetables to coat with the marinade; avoid tossing once onion is added so that the onion does not fall apart.
- Alternate the vegetables with the onions on wooden or metal skewers. The onions will get nice and juicy rubbing up against the other veggies. You can do this up to a few hours before you grill them.
- Preheat a grill pan over medium-high heat.
- Arrange the skewers on the grill pan and cook, turning often, until slightly charred, about 15 minutes. Remove from grill and serve hot or at room temperature.
- *Cook's Note: To get skewer-able chunks of onions, cut the onions in half through the core and then cut each half into quarters. Remove 2 or 3 of the innermost layers, leaving the larger outermost layers. They will fit nicely on your skewers.
GRIDDLED GLAZED VEGETABLE KEBABS
Sticky vegetable skewers will brighten up any barbecue
Provided by Good Food team
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 8
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
GRILLED VEGGIE SKEWERS
Yummy way to eat grilled vegetables.
Provided by audrey
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Soak skewers in water for 10 to 20 minutes.
- Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
- Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
- Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 60.3 g, Fat 19.3 g, Fiber 9.4 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 316.1 mg, Sugar 40.7 g
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