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Veggie Skewers and Summer Salad https://www.metro.ca/userfiles/image/recipes/brochettes-legumes-salade-11667.jpg PT20M PT10M PT30M
Veggie Skewers :Soak the bamboo skewers for about 10-15 minutes in water.Warm up the grill/barbecue to medium high.Skewer the vegetables alternating between the various types.Brush the olive oil, sprinkle salt and pepper onto the vegetable skewers.Grill vegetables about 3-5 minutes per side or until vegetables have softened and edges have browned.Keep an eye on the grill to avoid burning.Salad :Spin the arugula, red and green Boston lettuce in a salad spinner.In a large salad bowl, whisk together the extra virgin olive oil, apple cider vinegar and salt and pepper.Add all your salad ingredients and toss.Serve immediately.
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For veggie skewers : 1 sweet red Italian jumbo onion 16-20 grape tomatoes 2 small eggplants roughly cut into 1 inch chunks 2 red bell pepper chopped into 1 inch cubes 2 portobello mushrooms roughly cut into 1 inch chunks 1/4 cup (60 ml) extra virgin olive oil 1 teaspoon (5 ml) salt 1/2 teaspoon (2,5 ml) fresh cracked black pepper 8 bamboo skewer For Salad: 3 cups (750 ml) loose arugula washed 1/4 head red Boston lettuce, trimmed and washed 1/4 head green Boston lettuce, trimmed and washed 1 avocado, peeled and sliced 1/4 yellow Vidalia onion, diced 17 grape tomatoes cut in half 2 tablespoons (30 ml) extra virgin olive oil 1 teaspoon (5 ml) apple cider vinegar 1/2 teaspoon (2,5 ml) salt To taste black pepper
Veggie Skewers and Summer Salad

Veggie Skewers and Summer Salad

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4
Main course
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For veggie skewers :
  • 1
    sweet red Italian jumbo onion
  • 16-20
    grape tomatoes
  • 2
    small eggplants roughly cut into 1 inch chunks
  • 2
    red bell pepper chopped into 1 inch cubes
  • 2
    portobello mushrooms roughly cut into 1 inch chunks
  • 1/4 cup
    (60 ml)
    extra virgin olive oil
  • 1 teaspoon
    (5 ml)
    salt
  • 1/2 teaspoon
    (2,5 ml)
    fresh cracked black pepper
  • 8
    bamboo skewer

  • For Salad:
  • 3 cups
    (750 ml)
    loose arugula washed
  • 1/4
    head red Boston lettuce, trimmed and washed
  • 1/4
    head green Boston lettuce, trimmed and washed
  • 1
    avocado, peeled and sliced
  • 1/4
    yellow Vidalia onion, diced
  • 17
    grape tomatoes cut in half
  • 2 tablespoons
    (30 ml)
    extra virgin olive oil
  • 1 teaspoon
    (5 ml)
    apple cider vinegar
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • To taste
    black pepper
Imprimer ma sélection

Preparation

Veggie Skewers :

Soak the bamboo skewers for about 10-15 minutes in water.

Warm up the grill/barbecue to medium high.

Skewer the vegetables alternating between the various types.

Brush the olive oil, sprinkle salt and pepper onto the vegetable skewers.

Grill vegetables about 3-5 minutes per side or until vegetables have softened and edges have browned.

Keep an eye on the grill to avoid burning.

Salad :

Spin the arugula, red and green Boston lettuce in a salad spinner.

In a large salad bowl, whisk together the extra virgin olive oil, apple cider vinegar and salt and pepper.

Add all your salad ingredients and toss.

Serve immediately.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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