A new kebab that will be sure to delight your guests at your next summer picnic!
- 16 baby carrots (about 8 ounces), peeled
- 3/4 pound small yellow squash
- 3/4 pound small or baby zucchini
- 16 white pearl onions (about 6 ounces)
- 1 1/2 tablespoons white-wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons olive oil
- 2 large red bell peppers (about 9 ounces), cut into sixteen 2-by-3/4-inch pieces
- Eight 12-inch bamboo skewers, soaked in water to cover 1 hour
- Cut yellow squash and zucchini cut them into a total of evenly cut thirty-two 3/4-inch pieces.
- In a large saucepan of boiling salted water cook carrots 1 minute.
- Add yellow squash and zucchini and cook vegetables 5 minutes. Transfer vegetables with a slotted spoon to a large bowl of ice and cold water to stop cooking and drain well in a colander. Transfer vegetables to a bowl.
- In boiling water remaining in pan cook onions 4 minutes and transfer with slotted spoon to bowl of ice and cold water. Drain onions well in colander and peel, leaving root ends intact. Vegetables may be boiled 1 day ahead and chilled in sealable plastic bags.
- In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste. Basting sauce may be made 1 day ahead and chilled, covered.
- Prepare grill.
- Thread vegetables, alternating them, onto skewers.
- Brush one side of kebabs with about half of sauce and grill, coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and turn.
- Grill kebabs 5 minutes more, or until squash is tender.
COOK’S NOTE: kebabs may also be grilled in a hot well-seasoned ridged grill pan over moderately high heat.
|Amount per serving|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Polyunsaturated Fat 0.5g|
|Monounsaturated Fat 1g|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2.5g||11%|
|Total Sugars 4g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 1g|
|Vitamin D 0mcg||0%|
|Vitamin A 216.8mcg||25%|
|Vitamin C 76.2mg||80%|
|Vitamin E 1mg||6%|
|Vitamin K 5.9mcg||6%|
|Vitamin B6 0.3mg||20%|
|Vitamin B12 0mcg||0%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Squash, Zucchini Squash, Bell Pepper, Onion, Carrots, Dijon Mustard (water, Mustard Seed, Mustard Flour, Vinegar, Salt, White Wine, Citric Acid, Tumeric, Spices), White Wine Vinegar, Olive Oil.
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