Vegetable Kebabs With Mustard Basting Sauce Recipes
VEGETABLE KABOBS WITH MUSTARD DIP
Grilling adds great outdoor flavor to fresh veggies. Pick and dip away!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 9
Number Of Ingredients 11
Steps:
- In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
- Heat gas or charcoal grill. On 5 (12-inch) metal skewers, thread vegetables so that one kind of vegetable is on the same skewer (use 2 skewers for mushrooms); leave space between each piece. Brush vegetables with oil.
- Place skewers of bell pepper and zucchini on grill over medium heat. Cover grill; cook 2 minutes. Add skewers of mushrooms and tomatoes. Cover grill; cook 4 to 5 minutes, carefully turning skewers every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving (9 vegetable pieces and 2 tablespoons dip), Sodium 180 mg, Sugar 4 g, TransFat 0 g
VEGETABLE KEBABS WITH MUSTARD BASTING SAUCE
Categories Mustard Onion Side Vegetarian Backyard BBQ Bell Pepper Carrot Zucchini Grill Chill Grill/Barbecue Yellow Squash Gourmet
Number Of Ingredients 10
Steps:
- In a large saucepan of boiling salted water cook carrots 1 minute. Add yellow squash and zucchini and cook vegetables 5 minutes. Transfer vegetables with a slotted spoon to a large bowl of ice and cold water to stop cooking and drain well in a colander. Transfer vegetables to a bowl. (If using larger yellow squash and zucchini cut them into a total of thirty-two 3/4-inch pieces.) In boiling water remaining in pan cook onions 4 minutes and transfer with slotted spoon to bowl of ice and cold water. Drain onions well in colander and peel, leaving root ends intact. Vegetables may be boiled 1 day ahead and chilled in sealable plastic bags.
- In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste. Basting sauce may be made 1 day ahead and chilled, covered.
- Prepare grill.
- Thread vegetables, alternating them, onto skewers. Brush one side of kebabs with about half of sauce and grill, coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
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- In a medium saucepan, combine all the ingredients for the BBQ sauce, stir and let simmer over medium-low heat for 10 minutes. Stir occasionally. Soak bamboo skewers in water.
- Cut brats into 5 pieces each and cut vegetables (except small potatoes, tomatoes, and mushrooms) in to 2 inch pieces. Remove bamboo skewers from water and fill up skewers with 2-3 pieces of meat and various vegetables. Leave a 2 inch piece of bamboo open at the end for easy turning and top the skewers with a potato or a mushroom to help keep everything secure.
- Remove BBQ sauce from heat, taste, and adjust seasonings. Reserve half the sauce. Put skewers on the grill over direct heat for 6 minutes. Turn and let cook 6 more minutes. Turn once again and baste with BBQ sauce, let cook 3 minutes before turning again. Baste and let finish cooking about 3 more minutes.
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