nutritional information

Per Serving (3 kebabs and 1/2 cup relish):

  • Calories: 247
  • Protein: 5 g
  • Total Fat: 18 g
  • Saturated Fat: 3 g
  • Carbohydrates: 20 g
  • Cholesterol: 0 mg
  • Sodium: 30 mg
  • Fiber: 3 g
  • Sugar: 9 g
Vegan Gluten-Free

Summer Veggie Kebabs with Fresh Corn Relish

Summer Vegetable Kebabs with Fresh Corn Relish

Serves 4

30 minutes or fewer

Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.
Corn Relish
  • 1 Tbs. olive oil
  • 1 medium yellow tomato, diced (⅔ cup)
  • 1 large ear corn, kernels removed (1 ⅓ cups kernels)
  • 1 ½ Tbs. white balsamic or white wine vinegar
  • ¼ tsp. dry mustard powder
  • 2 Tbs. coarsely chopped fresh basil
Kebabs
  • ¼ cup olive oil
  • 2 Tbs. white balsamic or white wine vinegar
  • ¾ tsp. dry mustard powder, divided
  • 1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
  • 1 medium zucchini, halved and cut into 12 slices
  • ½ small red onion, cut into 12 chunks
  • 12 whole cremini mushrooms
  • 12 grape or cherry tomatoes

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

3. To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.

4. Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.

5. Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.

July/August 2013 p.32

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comments

Loved it!!

flowerby - 2013-09-13 15:20:29

Absolutely Delicious! I made this exactly as the recipe called for and it was DELICIOUS! I got raved reviews from my guests. The vegetable Kabobs came out just the way I like it, al dente. The corn relish - Tastes like good, old fashioned, freshly-made corn relish and has the right balance of sweetness from the corn and tartness from the wine vinegar and mustard spice. I wouldn't change a thing! The Couscous was a perfect added combination to complete this wonderful tasty meal. Thank you so much for sharing This will be my Kabob stable recipe!

Corrine Davis - 2013-06-26 21:52:56