Summer Squash Kabobs
The enjoyment of fresh produce enhanced with summer-centric flavors.
contains alcohol
Ingredients
US
Metric
- 1 large onion (red, cut into 1 inch pieces)
- 2 medium squashes (green, cut into 3/4 inch thick rounds)
- 1 medium squash (yellow, cut into 3/4 inch thick rounds)
- 1/2 pint cherry tomatoes
- 2 tablespoons basil (fresh, cut into ribbons [about 6 leaves])
- 2 tablespoons oregano (fresh, finely chopped [about 6 sprigs])
- 2 1/2 teaspoons salt
- 5 cloves black pepper
- 2 tablespoons garlic (finely chopped)
- 4 tablespoons red wine vinegar
- 1/4 cup olive oil
Steps
- In a medium bowl, whisk together garlic, herbs, lemon, salt, black pepper, red wine vinegar and olive oil to create a marinade.
- Place onions, yellow squash, green squash and tomatoes in a 1 gallon freezer bag. Pour marinade in bag and shake until all vegetables are coated. Let sit for at least 1 hour. Vegetables can marinate for up to 24 hours, in refrigerator, if you prefer to prep ahead.
- After vegetables are done marinating, prepare skewers starting with green squash flesh side out, then onion, tomato, yellow squash, onion, tomato, and finish with green squash.
- Place constructed kabobs on a hot grill and cook for about 7 minutes on each side brushing every few minutes with marinade until cooked through. The squash will be tender and the onions will have a slight char on the edges.
- Serve on the skewers or off the skewer. Enjoy on any summer night.
Nutrition (estimated, per serving)
| Calories | 109 |
|---|---|
| Protein | 1.1 g |
| Fat | 9.2 g |
| Carbs | 6.6 g |
| Fiber | 1.8 g |
| Sodium | 987 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)