This medley of bell peppers, zucchini, eggplant, and red onion can be served on its own or as a side dish.
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Units: US | Metric
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large orange bell pepper
- 1 large zucchini
- 4 baby eggplants
- 2 medium red onions
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- salt and pepper
- freshly cooked cracked wheat (Bulgur)
- tomato and olive relish
- 1Halve and seed the peppers and cut into even-size pieces, about 1 inch wide.
- 2Trim the zucchini, cut in half lengthwise, and slice into 1 inch pieces.
- 3Place the bell peppers and zucchini in a large bowl.
- 4Trim the eggplants and cut them into fourths lengthwise, then peel the onions, and cut each of them into 8 even-size wedges.
- 5Add the eggplants and onion to the bell peppers and zucchini.
- 6In a small bowl, whisk the lemon juice with the olive oil, garlic, and rosemary- Season to taste with salt and pepper.
- 7Pour the mixture over the vegetables and stir to coat evenly.
- 8Thread the vegetables onto 8 metal or presoaked wooden skewers.
- 9Arrange the kabobs on the broiler rack and cook under a preheated broiler, turning frequently, for about 10 to 12 minutes, until the vegetables are lightly charred and just softened (Alternatively, cook on a barbecue grill over hot coals, turning frequently, for about 8 to 10 minutes, until softened and beginning to char).
- 10Remove the vegetable kabobs from the heat and serve immediately with freshly cooked cracked wheat and a tomato and olive relish.
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Nutritional Facts for Grilled Vegetables
Serving Size: 1 (819 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 230.4
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 23.9 mg
- Total Carbohydrate 47.3 g
- Dietary Fiber 22.7 g
- Sugars 21.2 g
- Protein 8.2 g