Mixed Vegetable Kebabs

7.3g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.6g

Protein

7.3g

Fat

4.7g

Fiber

112.4cal

Calories

INGREDIENTS

You will need six 12-inch bamboo skewers, soaked for 20 minutes in warm water before skewering the vegetables.

For the kebabs:

Spread eggplant cubes in a single layer on a baking sheet lined with paper towels; sprinkle with 3/4 teaspoon of the salt, and let stand 15 minutes. Pat dry. Heat grill to medium-low.
Cube all remaining vegetables, leave the tomatoes whole and place in a large bowl.Toss vegetables with the remaining 1/2 teaspoon salt and the pepper. Let sit 1 minute, then combine with the eggplant and 1 Tbsp oil tossing until well coated. Thread each skewer with 2 pieces each of red and yellow bell pepper, 2 pieces squash or zucchini, 2 cubes eggplant and 2 cherry tomatoes wrapped in basil leaves. Cover with plastic wrap until grill is ready.
Grill kebabs until vegetables are softened and lightly browned, 15 to 20 minutes, turning every 5 minutes.

For the dressing:

In a small bowl, whisk the remaining 2 tablespoons oil, chopped shallots, vinegar and chopped basil until well combined. Cover, and set aside. Once cooked, arrange kebabs on a serving platter, and drizzle with dressing. Serve immediately.

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