Vegetable kebabs with garlic and basil
8 servings
30 minutes
Vegetables are cut into large pieces, coated with garlic-basil marinade and baked for 10-12 minutes until they are covered with a perky blush.
CaloriesProteinsFatsCarbohydrates
131.9
kcal3.5g
grams7.9g
grams12.6g
gramsOlive oil
0.3
glass
Basil leaves
0.3
glass
Garlic
3
clove
White balsamic vinegar
0.3
glass
Coarse salt
1
tsp
Freshly ground black pepper
0.5
tsp
Red onion
1
head
Yellow bell pepper
1
pc
Finger Eggplants
450
g
Zucchini
3
pc
Cherry tomatoes
20
pc
1
Preheat the grill or barbecue.
2
In a bowl, mix olive oil, vinegar, chopped basil, minced garlic, salt, and pepper.
- Olive oil: 0.3 glass
- White balsamic vinegar: 0.3 glass
- Basil leaves: 0.3 glass
- Garlic: 3 cloves
- Coarse salt: 1 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
3
On skewers, alternate pieces of red onion, chopped yellow pepper, diced eggplant, zucchini, and cherry tomatoes. Brush with marinade.
- Red onion: 1 head
- Yellow bell pepper: 1 piece
- Finger Eggplants: 450 g
- Zucchini: 3 pieces
- Cherry tomatoes: 20 pieces
4
Place the skewers on the grill and cook for 10-12 minutes until done, until the vegetables are soft and browned.