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Veggie Skewers and Summer Salad
2021-06-30
https://www.metro.ca/userfiles/image/recipes/brochettes-legumes-salade-11667.jpg
PT20M
PT10M
PT30M
Veggie Skewers :Soak the bamboo skewers for about 10-15 minutes in water.Warm up the grill/barbecue to medium high.Skewer the vegetables alternating between the various types.Brush the olive oil, sprinkle salt and pepper onto the vegetable skewers.Grill vegetables about 3-5 minutes per side or until vegetables have softened and edges have browned.Keep an eye on the grill to avoid burning.Salad :Spin the arugula, red and green Boston lettuce in a salad spinner.In a large salad bowl, whisk together the extra virgin olive oil, apple cider vinegar and salt and pepper.Add all your salad ingredients and toss.Serve immediately.
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Metro
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For veggie skewers :
1 sweet red Italian jumbo onion
16-20 grape tomatoes
2 small eggplants roughly cut into 1 inch chunks
2 red bell pepper chopped into 1 inch cubes
2 portobello mushrooms roughly cut into 1 inch chunks
1/4 cup (60 ml) extra virgin olive oil
1 teaspoon (5 ml) salt
1/2 teaspoon (2,5 ml) fresh cracked black pepper
8 bamboo skewer
For Salad:
3 cups (750 ml) loose arugula washed
1/4 head red Boston lettuce, trimmed and washed
1/4 head green Boston lettuce, trimmed and washed
1 avocado, peeled and sliced
1/4 yellow Vidalia onion, diced
17 grape tomatoes cut in half
2 tablespoons (30 ml) extra virgin olive oil
1 teaspoon (5 ml) apple cider vinegar
1/2 teaspoon (2,5 ml) salt
To taste black pepper
Veggie Skewers and Summer Salad
4
Main course
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
For veggie skewers :
-
1
sweet red Italian jumbo onion
-
16-20
grape tomatoes
-
2
small eggplants roughly cut into 1 inch chunks
-
2
red bell pepper chopped into 1 inch cubes
-
2
portobello mushrooms roughly cut into 1 inch chunks
-
1/4 cup
(60 ml)extra virgin olive oil
-
1 teaspoon
(5 ml)salt
-
1/2 teaspoon
(2,5 ml)fresh cracked black pepper
-
8
bamboo skewer
-
For Salad:
-
3 cups
(750 ml)loose arugula washed
-
1/4
head red Boston lettuce, trimmed and washed
-
1/4
head green Boston lettuce, trimmed and washed
-
1
avocado, peeled and sliced
-
1/4
yellow Vidalia onion, diced
-
17
grape tomatoes cut in half
-
2 tablespoons
(30 ml)extra virgin olive oil
-
1 teaspoon
(5 ml)apple cider vinegar
-
1/2 teaspoon
(2,5 ml)salt
-
To taste
black pepper
Preparation
Veggie Skewers :
Soak the bamboo skewers for about 10-15 minutes in water.
Warm up the grill/barbecue to medium high.
Skewer the vegetables alternating between the various types.
Brush the olive oil, sprinkle salt and pepper onto the vegetable skewers.
Grill vegetables about 3-5 minutes per side or until vegetables have softened and edges have browned.
Keep an eye on the grill to avoid burning.
Salad :
Spin the arugula, red and green Boston lettuce in a salad spinner.
In a large salad bowl, whisk together the extra virgin olive oil, apple cider vinegar and salt and pepper.
Add all your salad ingredients and toss.
Serve immediately.
Source :
Metro
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