Mediterranean Vegetable Kebabs

Serves 8

Kitchen equipment

  • small pot
  • 8 wooden skewers
  • measuring cup
  • medium-sized mixing bowl
  • large mixing spoon
  • Salad spinner or dish towels
  • Cutting board, cutting knife
  • can opener
  • baking sheet lined with parchment paper

Ingredients

  • 2 medium red peppers (or orange or yellow)
  • 8 artichoke hearts, canned, drained, rinsed
  • 1 Tbs olive oil
  • grinding of fresh pepper, to taste
  • sprinkling of salt, to taste
  • 1/4 cup balsamic vinegar
  • 4 cups spring salad mix (baby greens)
  • 8 cherry tomatoes, halved
  • 16 cocktail-sized bocconcini cheese balls
  • 1/2 cup basil leaves, packed
  • 8 large green olives, pitted

Instructions

  1. Heat oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut red peppers into eighths, removing seeds. Place in a medium sized bowl with artichoke hearts. Toss with olive oil, pepper and salt.
  3. Place both vegetables on baking sheet, with red peppers skin-side up, and roast together for 15-20 minutes or until softened. Let cool.
  4. Place balsamic vinegar in a small saucepan over medium heat. Let it reduce until slightly thickened. Watch carefully so it doesn’t over-thicken and burn.
  5. Divide roasted red peppers, roasted artichokes, tomatoes, cheese, basil, and olives among wooden skewers. Pop the kebabs back in the oven for a few minutes until warm.
  6. Wash salad greens and spin dry in salad spinner, or by wrapping in clean dish towel. Place 1/2 cup of salad greens on each plate.
  7. Lay skewer on top of salad greens and drizzle with balsamic reduction.

Adapted from a Sobeys Dieticians recipe

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We served our Mediterranean vegetable kebabs with frittata and garlic bread.

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One thought on “Mediterranean Vegetable Kebabs

  1. Pingback: Halifax Supper Club, May 2015 |

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