Georgian Vegetable Kebabs

4
Servings
5m
Prep Time
12m
Cook Time
17m
Ready In


"A very simply seasoned dish using whole peppers, mushrooms and tomatoes. Tomatoes should be ripe but still firm (so they don't fall off the skewer). Use flat skewers if possible. Adapted from the Barbecue Bible. I've changed the number of tomatoes from 6 to 8, so they would come out even."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (529.9 g)
  • Calories 195.5
  • Total Fat - 11.3 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 21.6 mg
  • Total Carbohydrate - 23.6 g
  • Dietary Fiber - 7.6 g
  • Sugars - 12.7 g
  • Protein - 6.7 g
  • Calcium - 54.1 mg
  • Iron - 2 mg
  • Vitamin C - 180.1 mg
  • Thiamin - 0.3 mg

Step 1

Preheat grill to high.

Step 2

Thread vegetables onto skewers, alternating like this: pepper, mushroom, tomato, mushroom, etc.

Step 3

Brush with olive oil and season with salt and pepper.

Step 4

Arrange on grill.

Step 5

Cook, turning with tongs, until nicely browned, 4-6 minutes per side, basting with oil.

Step 6

Squeeze lemon juice over vegetables and serve.

Tips & Variations


No special items needed.

Related

Bergy

I must apologize - I took some liberties with your recipe. I don't BBQ and would be roasting these in my oven. I downsized the peppers to mini sweet bell peppers, the tomatoes to grape used brown mushroom. Roasted the kebabs in a 400f oven for 25 minutes Used Tuscan Olive oil - Perfect. Difinately a do again. They looked gorgeous.

review by:
(27 May 2015)