10 Servings
Ingredients::
1 tsp. ground cumin
1/2 tps. ground coriander
1/2 tps. smoked paprika
6 tbsp. extra-virgin olive oil
2 lb small green and yellow summer squash, cut into 1" chunks
1 pt. grape tomatoes
12 oz. small broccoli florets
8 oz. cremini or button mushrooms, halved if large
1 lime
Directions::
1. Heat grill to medium. In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.
2. In a large bowl, toss sqash and tomatoes with 2 tablespoons oil. In another bowl, toss broccoli with 1 tablespoon oil. In third bowl, toss mushrooms with 1 tablespoon oil. Thread vegetables onto skewers. (if using bamboo skewers, soak them 30 minutes first.)
3. Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill squash and tomatoes 6 to 8 minutes, turning over once. Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixure. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving. Sprinkle with additional spice mixture, if desired.
Nutritional information (per serving): Calories 110; Protein 3g; Carbohydrate 8g; Total Fat 9g; Saturated Fat 1g; Dietary Fiber 3g; Sodium 210mg.
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Recipes for food lovers
RandomThis book is blended with both Vegan, Vegetarian and normal food! Hope you enjoy this all of you! And don't be afraid to follow a few, and please comment if you tried them and tell me how much you liked them from 1-10!!
