nutritional information

Per Per kebab:

  • Calories: 226
  • Protein: 3 g
  • Total Fat: 19 g
  • Saturated Fat: 2 g
  • Carbohydrates: 15 g
  • Cholesterol: 0 mg
  • Sodium: 37 mg
  • Fiber: 4 g
  • Sugar: 7 g
Vegan Gluten-Free

Vegetable Kebabs Agrodolce

Vegetable Kebabs Agrodolce

Makes 6 kebabs

The nice thing about these grilled veggies is that they taste good hot or cold. Soaking the radicchio in cold water before grilling keeps it from getting too bitter.
  • 1 head radicchio (9 oz.), quartered
  • 1 Japanese eggplant (5 oz.), halved lengthwise and cut into 1-inch slices
  • 2 summer squash or zucchini (9 oz.), cut into 1-inch-thick slices
  • ¼ cup golden raisins
  • ¼ cup pine nuts
  • 1 avocado, peeled, pitted, and cut into 12 1-inch cubes.
  • 5 Tbs. olive oil
  • 6 cloves garlic, minced (2 Tbs.)
  • 2 Tbs. chopped fresh marjoram or oregano
  • 1 tsp. balsamic vinegar
  • Canola oil for greasing grill grate

1. Soak radicchio quarters in bowl of cold water 1 hour, placing plate on top to keep radicchio submerged. Drain, squeeze dry with clean towels, and cut each quarter into 3 1-inch sections, discarding stem portion.

2. Set steamer basket in large saucepan filled with 1 inch of water, and bring to a simmer. Place eggplant in basket, cover, and steam 1 minute. Add squash, cover, and cook 5 minutes more. Cool.

3. Soak raisins in small bowl of warm water 5 to 10 minutes. Drain, chop, and set aside.

4. Toast pine nuts in dry skillet 3 to 5 minutes, or until beginning to brown. Chop 3 Tbs. pine nuts, and leave 1 Tbs. whole. Combine pine nuts with chopped raisins.

5. Thread 1 radicchio section, 1 avocado cube, 1 squash slice, and 1 eggplant slice onto each skewer. Repeat threading so each skewer has 2 of each vegetable.

6. Heat oil in small skillet over medium heat. Add garlic, marjoram, and pinch of salt; cook 2 minutes, swirling skillet occasionally. Add balsamic vinegar, then remove from heat. Brush kebabs with oil mixture. Return pan to medium heat, add raisins and pine nuts, and cook 30 seconds to 1 minute. Set aside.

7. Heat grill to high. Grease grill grate with oil. Set kebabs on grill, adjusting eggplant and squash pieces so they touch grill as much as possible. Cook 2 to 4 minutes with lid open. Flip kebabs, and cook 2 to 4 minutes more, or until grill marks appear. Transfer to serving platter, and spoon raisin and pine nut mixture over kebabs.

July/August 2010 p.61

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comments

This is a fantastic recipe! The only thing I'd caution others on is not to over-steam the eggplant. Mine was so mushy it was inedible but I know had it been more firm it would have been great. I also added a wedge of purple potato to each. Yum!

Lindsey - 2010-09-12 16:50:35

Looks so tasty!!

Naima - 2010-08-19 15:17:52

My sister made this recipe for dinner, it was really good, with the exception of the bitterness of the radicchio. It was overpowering. I recommend omitting it and using onions instead. The sauce was awesome.

Amber - 2010-08-16 21:14:06

Made this last night and it was superb! I added button mushrooms to mine and accidentally used Raspberry balsamic vinegar instead of what the recipe calls for, but it was still delicious. Thanks

Camden - 2011-04-21 11:20:22