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Lemon Grilled Vegetable Skewers https://www.metro.ca/userfiles/image/recipes/brochettes-legumes-grilles-citron-2886.jpg PT12M PT08M PT20M
Soak the 4 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.Quarter one lemon.Put all the vegetables in a cul-de-poule with the juice from the other lemon, the olive oil, salt and pepper. Mix carefully.Assemble the skewers by elegantly alternating the shallots, mushrooms, potatoes, zucchinis, peppers, and lemon quarters.Preheat the BBQ. Grill in direct heat until the zucchini is cooked but crunchy.Serve immediately.
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2 lemon 4 grey shallots peeled 4 coffee mushrooms 4 new potatoes blanched 1 green zucchini in large pieces 1 red pepper, diced 1 yellow pepper, diced 3 Tbsp. (45 mL) extra virgin olive oil Salt and pepper to taste
Lemon Grilled Vegetable Skewers

Lemon Grilled Vegetable Skewers

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  • Gluten-free
  • Lactose-free
4
portions
0:12
Preparation
0:08
COOKING
0:20
TOTAL TIME

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Ingredients

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  • 2
    lemon
  • 4
    grey shallots peeled
  • 4
    coffee mushrooms
  • 4
    new potatoes blanched
  • 1
    green zucchini in large pieces
  • 1
    red pepper, diced
  • 1
    yellow pepper, diced
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Soak the 4 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.

Quarter one lemon.

Put all the vegetables in a cul-de-poule with the juice from the other lemon, the olive oil, salt and pepper. Mix carefully.

Assemble the skewers by elegantly alternating the shallots, mushrooms, potatoes, zucchinis, peppers, and lemon quarters.

Preheat the BBQ. Grill in direct heat until the zucchini is cooked but crunchy.

Serve immediately.

Source : Metro

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Lactose-free recipes

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