GARLIC PARMESAN GRILLED VEGGIE SKEWERS
This flavorful recipe is one that takes little time to execute and is sure to please most any veggie lover! It is inspired by the Grilled Garlic and Parmesean Veggie Skewers at Logan's Steak House, but is my own recreation of their recipe. This recipe can be used with a variety of vegetables, I suppose, but my personal favorites are those that I've included in the recipe. (Mushrooms make a pretty good addition). All the ingredients are approximate and can be tweaked to any cook's liking! I hope you enjoy; Bon Appetite! :)
Provided by Venecipes_to_please
Categories Vegetable
Time 1h20m
Yield 4 Sm Skewers, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix olive oil, garlic, salt, and pepper in a medium sized bowl; let set for about an hour to let all flavors blend.
- Cut all vegetables into bite-size pieces (appx 1").
- Toss veggies in the olive oil/garlic mix and coat evenly.
- Slide veggie's onto skewers one-by-one leaving a small space in between each - group onions to lessen chance of burning.
- Add additional salt and pepper if desired, and then sprinkle with parmesean cheese, turning skewers to ensure even coating.
- Place on top rack over medium flame in a preheated grill. Cook for about 15 - 20 minutes turning occasionally to prevent charring.
- Remove from grill when veggies start to brown and become tender. Sprinkle with additional parmesean cheese if desired, and serve.
Nutrition Facts : Calories 524.2, Fat 55, SaturatedFat 8, Cholesterol 2.2, Sodium 49.9, Carbohydrate 8.1, Fiber 2, Sugar 3.9, Protein 2.7
EASY PARMESAN-GARLIC CHICKEN SKEWERS
Use three ingredients to make Easy Parmesan-Garlic Chicken Skewers. Parmesan, Italian dressing and garlic powder are the secret to these chicken skewers.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Mix first 3 ingredients in shallow dish. Thread chicken strips onto wooden skewers; moisten lightly with water. Dip, 1 at a time, in cheese mixture, turning to evenly coat each strip.
- Spray large sheet of foil with cooking spray; place foil on grill grate. Place skewers on foil.
- Grill 12 to 15 min. or until done, turning frequently.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
SUMMER VEGETABLE SKEWERS
Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft and richly flavored as they sear over the flames. In this recipe, they're quickly marinated in oregano, garlic and olive oil while the grill heats, then brightened with plenty of fresh lemon juice just before serving. Salting them for 10 or so minutes before grilling helps season them through and through, but you can skip that step if you're short on time.
Provided by Melissa Clark
Categories skewers and kebabs, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.
- In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.
- Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.
- When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.
VEGETABLE KABOBS
Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.
Nutrition Facts : Calories 202 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
GRILLED BRUSSELS SPROUTS
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes -Tiffany Ihle, Bronx, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half., Cut red pepper and onion into 1-1/2-in. pieces. On 4 metal or soaked wooden skewers, alternately thread Brussels sprouts, red pepper and onion. Mix salt, garlic powder and pepper. Brush vegetables with oil; sprinkle with salt mixture. Grill, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally.
Nutrition Facts : Calories 84 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 316mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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