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.
YOU ARE READING
Recipes for food lovers
De TodoThis 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!!
