Spice Rubbed Vegetable Kebabs

Provided by Robin Robertson

Adapted by StarChefs.com

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Prep: 20 mins
Cook: 10 mins
Ready in: 30 mins

Serves:

Ingredients

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground fennel seeds
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
8 large scallions, trimmed or 4 shallots, peeled and halved
1 red bell pepper, stemmed, halved, and seeded
2 small zucchini or yellow (summer) squash, trimmed
8 white mushrooms
1 piece fennel bulb, trimmed, quartered, and separated into 8
8 cherry tomatoes
3 tablespoon olive oil

Cooking Instructions

METHOD:

In a small bowl combine the salt, pepper, thyme, garlic powder, fennel, allspice, and cayenne. Mix well and set aside. If using scallions, cut off most of the green part and reserve for another use, leaving the white part and enough green to make a 3-inch piece. Quarter the bell pepper halves to make 8 pieces. Cut the zucchini into 8 bite-sized chunks, approximately 1-inch long. Place the vegetables in a bowl and drizzle with the oil. Sprinkle with the reserved spice blend, turning the vegetables to coat.

Preheat the grill or broiler or turn the oven to 450°F. Thread one piece of each of the vegetables onto 8 skewers and cook on a grill, or place on a lightly oiled baking sheet and cook under the broiler or in the oven. Cook until the vegetables are tender, turning once, about 10 minutes.

Round Out the Meal:

With rice pilaf and grilled garlic bread.

Kid Friendly:

Omit the spice rub and season the vegetables with salt and a little black pepper.

From Carb-Conscious Vegetarian by Robin Robertson (2005 Rodale)