Vegetarian: Vegetarian Dishes: Baby Beetroot Kebabs
Make veggies fun with these zingy barbecue favourites.
Author: ©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company
Date: October 15, 2008
Serves: 3 person(s)
Preparation Time: 15 mins
Cooking Time: 15 mins
Extra Time: 1 hrs marinating
1 1/2 Tbsp olive oil (for marinade)
2 cloves garlic, crushed (for marinade)
2 Tbsp fresh ginger, finely diced (for marinade)
1 Tbsp lemon juice (for marinade)
1 Tbsp chopped continental parsley (for marinade)
1/4 tsp grated lemon rind (for marinade)
4 fresh baby beetroots (or 1 large), steamed, skinned and chopped into 2cm cubes
125 g button mushrooms, halved
1 large zucchini, chopped into 2cm semi-circles
1 small green capsicum, cut into 2cm squares
8 wooden skewers, pre-soaked for half an hour
Place the marinade ingredients in a jar and shake well.
Thread kebab ingredients onto pre-soaked bamboo skewers. Place in a shallow dish and pour the marinade over. Stand for 1 hour.
Grill kebabs for 5-10 minutes until they start to brown. Brush with extra marinade to keep vegetables moist. Pour any remaining marinade over the kebabs.
Serve with steamed rice.
Please note: the serving suggestion is not included in the nutritional information.
|Saturated Fat:||1.0 g|
|Total Sugars:||3.2 g|