grilled veggie skewers
Grilled veggie skewers requires roughly 45 minutes from start to finish. This recipe serves 6. One serving contains 219 calories, 4g of protein, and 11g of fat. For 89 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of agave syrup, garlic, red bell pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. 738 people were impressed by this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is perfect for The Fourth Of July. It is brought to you by Love & Lemons. Overall, this recipe earns a solid spoonacular score of 61%. Similar recipes include {Grilled} Lemon and Thyme Shrimp and Veggie Skewers, Veggie Skewers, and Veggie Skewers.
Servings: 6
Ingredients:
1 tablespoon agave syrup or honey
avocado slices
big handful of baby bella mushrooms
1 clove garlic, minced
extra lime slices
2 tablespoons fresh lime juice
1 mango
2 tablespoons olive oil
queso fresco
1 red pepper
1/2 red onion
salt & pepper
tortillas
1 zucchini
Equipment:
wooden skewers
grill pan
skewers
grill
whisk
Cooking instruction summary:
If you're using wooden skewers, soak them in water for at least 30 minutes before you start grilling so they don't burn.Whisk together the chile lime oil, set aside.Preheat your grill (or grill pan). Chop veggies so that they are somewhat uniform in size and thread them onto the skewers. Sprinkle them with some salt and liberally brush the veggies with the chile-lime oil. Grill for a few minutes on each side, until the mushrooms are cooked through and a nice char has formed on the edges of the veggies. (About 10-12 minutes total, depending on the size of your veggies and the heat of your grill). Remove from heat and brush them with the remainder of the oil. optional: Serve with warm tortillas, tomatillo salsa, cheese and/or avocado slices.
Step by step:
1. If you're using wooden skewers, soak them in water for at least 30 minutes before you start grilling so they don't burn.
2. Whisk together the chile lime oil, set aside.Preheat your grill (or grill pan). Chop veggies so that they are somewhat uniform in size and thread them onto the skewers. Sprinkle them with some salt and liberally brush the veggies with the chile-lime oil. Grill for a few minutes on each side, until the mushrooms are cooked through and a nice char has formed on the edges of the veggies. (About 10-12 minutes total, depending on the size of your veggies and the heat of your grill).
Remove from heat and brush them with the remainder of the oil. optional
1. Serve with warm tortillas, tomatillo salsa, cheese and/or avocado slices.
Nutrition Information:
covered percent of daily need
