Mushroom & Vegetable Kabobs with Basting Sauces
25 minutes |
Servings:
4 |
Prep:
15 minutes |
Cook:
10 minutes
Mushroom & Vegetable Kabobs with Basting Sauces
25 minutes
Servings:
4
Prep:
15 minutes
Cook:
10 minutes
Mushroom & Vegetable Kabobs with Basting Sauces
25 minutes
Servings:
4
Prep:
15 minutes
Cook:
10 minutes
Ingredients
Ingredients
- 1 lb (500 g) fresh whole cremini mushrooms
- 3 Peak of the Market bell peppers (assorted colours) seeded, cut into 1/2″ chunks
- 2 Peak of the Market red onions, cut into 1/2″ wedges
- 2 small Peak of the Market zucchini cut into 1/2″ thick chunks
Basic Herb & Garlic Basting Sauce
- 3 Tbsp (45 mL) canola oil
- 3 Tbsp (45 mL) balsamic vinegar
- 1 Tbsp (15 mL) lemon juice
- 1-2 Tbsp (15-25 mL) chopped fresh herbs or 1-2 tsp (5-10 mL) dried
- 1 clove garlic, minced
- Salt & pepper to taste
Asian Basting Sauce
- 1 Tbsp (15 mL) soy sauce
- 1 Tbsp (15 mL) hoisin sauce
- 1 Tbsp (15 mL) sherry or fruit juice
- 1 Tbsp (15 mL) canola oil
- 1 Tbsp (15 mL) rice vinegar
- 1/2 tsp (2 mL) sesame oil
- 1 clove garlic, minced
- 1 tsp (5 mL) grated fresh ginger
Method
- Using metal skewers, thread mushrooms and vegetables onto skewers, alternating vegetables and mushrooms evenly among skewers
- In a small bowl whisk together all ingredients for chosen basting sauce
- Grill the mushroom and vegetable kabobs for 8-10 minutes, over medium heat, brushing with the basting sauce while cooking.
- Turning frequently while grilling
- Serve immediately
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