Grill up kabobs as a side dish for a vegetarian meal (such as chickpea burgers) or to serve with grilled meat or fish. Use either basil pesto or sun-dried tomato pesto. No pesto? Add 1/4 cup (50 mL) minced fresh basil (or 1 tsp/5 mL dried) to the butter.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2006
Ingredients
Method
Cut zucchini and eggplant into 1/2-inch (1 cm) thick rounds. Core and seed red, yellow and Cubanelle peppers; cut into 1-inch (2.5 cm) pieces.
Onto 8 metal or soaked wooden skewers, alternately thread zucchini, eggplant and peppers. (Make-ahead: Cover and refrigerate for up to 6 hours.)
In bowl, mix butter with pesto. Sprinkle skewers with salt and pepper; brush with half of the pesto butter. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until tender, about 10 minutes. Brush with remaining pesto butter.
Nutritional facts <b>Per serving:</b> about
- Sodium 354 mg
- Protein 2 g
- Calories 170.0
- Total fat 14 g
- Cholesterol 37 mg
- Saturated fat 8 g
- Total carbohydrate 10 g
%RDI
- Iron 6.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 26.0
- Vitamin C 173.0
