FROM 30/10'S KITCHEN...

Roasted Veggie Kabobs

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Roasted Veggie Kabobs

Makes 4 Servings: Counts towards ½ cup Vegetables, 1 tablespoon Oil

 

INGREDIENTS

 2 cups of Cremini Mushrooms
 1 cup Cherry Tomatoes
 1 cup Red Bell Pepper, chopped
 1 cup Green Bell Pepper, chopped
 1 cup Red Onion, chopped
 1 cup Zucchini, sliced into thick rounds
 1 cup Yellow Zucchini, sliced into thick rounds
 4 tablespoons Olive Oil
 3 Cloves of Garlic, pressed
 Juice of 1 Lemon
 ½ teaspoon Dried Oregano
 ½ teaspoon Dried Basil
 Sea Salt, to tastes
 Black Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 400°F. Soak some wooden skewers in water for 5 minutes.

2

In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.

3

Thread the vegetables onto the skewers in whichever order you’d like and place skewers onto a baking sheet. Brush the kabobs with olive oil mixture and let sit for 10 to 15 minutes.

4

Place kabobs in the oven and roast until tender, about 15 minutes.

 

Ingredients

 2 cups of Cremini Mushrooms
 1 cup Cherry Tomatoes
 1 cup Red Bell Pepper, chopped
 1 cup Green Bell Pepper, chopped
 1 cup Red Onion, chopped
 1 cup Zucchini, sliced into thick rounds
 1 cup Yellow Zucchini, sliced into thick rounds
 4 tablespoons Olive Oil
 3 Cloves of Garlic, pressed
 Juice of 1 Lemon
 ½ teaspoon Dried Oregano
 ½ teaspoon Dried Basil
 Sea Salt, to tastes
 Black Pepper, to taste

Directions

1

Preheat the oven to 400°F. Soak some wooden skewers in water for 5 minutes.

2

In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.

3

Thread the vegetables onto the skewers in whichever order you’d like and place skewers onto a baking sheet. Brush the kabobs with olive oil mixture and let sit for 10 to 15 minutes.

4

Place kabobs in the oven and roast until tender, about 15 minutes.

Roasted Veggie Kabobs

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