Grilled Vegetable Skewers
Prep Time: 9 min
Cook Time: 16 min
Servings: 4
Ingredients:
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Cooking spray, for the grill
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1 yellow squash, cut into rounds
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1 zucchini, cut into rounds
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8 ounces cremini mushrooms, stemmed
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1 small red onion, cut into 1-inch pieces
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1 red bell pepper, cut into 1-inch pieces
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1 green bell pepper, cut into 1-inch pieces
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1 ear fresh corn, cut into 1-inch rounds
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Extra virgin olive oil, for drizzling
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Sea salt and freshly ground black pepper
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Sauce to drizzle and serve (such as tzatziki, Greek dressing, or pesto – see recipe below)
Directions:
- Heat a grill to medium-high and spray with nonstick cooking spray.
- Thread the vegetables onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side, or until the vegetables are tender and lightly charred.
- Remove from the grill, season to taste, and serve with desired sauce or dressing.
Tzatziki Sauce
Prep Time: 5 min
Makes 1 ½ cups
Ingredients:
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½ cup finely grated, thin skinned cucumber (such as English or Persian)
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1 cup thick, Greek yogurt
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1 tablespoon fresh lemon juice
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½ tablespoon extra-virgin olive oil
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1 garlic clove, grated
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¼ teaspoon sea salt
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1 tablespoon chopped fresh dill
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1 tablespoon chopped fresh mint, optional
Directions:
- Place the cucumber on a towel and gently squeeze out a bit of the excess water.
- In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.
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