Description

These skewers are pretty when plated and are a light and refreshing summery option. It can be served as a veggie main with a side of bean salad and brown rice or as a tasty side option.

Ingredients

Kebobs:

  • 2 zucchinis, sliced into ¾ inch pieces
  • 1 small purple spanish onion cut in to 12 pieces (2 inch chunks)
  • 1 small purple eggplant, cut into 1 inch thick squares
  • 1 red bell pepper, seeded & cut into 2 inch squares
  • 1 yellow or orange bell pepper, seeded & cut into 2 inch squares
  • 6 white mushrooms
  • 6 cherry tomato


Marinade:

  • 1/4 cups plus 2 tablespoons olive oil
  • 3 tablespoons finely chopped washed fresh basil
  • 3 tablespoons finely chopped washed fresh Italian parsley
  • 3 cloves garlic, peeled and minced
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt

Finish:

  • 1/3 cup Mum’s Original Roasted Hempseeds

Cooking Instructions

  • Put all cut up veggies in a large bowl.
  • In a separate bowl, mix together all marinade ingredients.
  • Pour the marinade over the veggies, mix, cover and place in fridge for at least 2 hours.
  • Preheat BBQ on medium.
  • Put veggies on 3 large skewers (or 6 small ones) alternating the different veggies.
  • Reserve the marinade and set aside in another small bowl.
  • Place skewers on preheated  grill for approx. 4 minutes per side, continue basting with the marinade.  Serve and sprinkle with the Omega-rich roasted hempseeds.