Georgian Vegetable Kebabs


Serves: 4
Total Calories: 300

Ingredients

8 green bell peppers, small
6 tomatoes, fresh, ripe plum
16 mushrooms, large, white, stemmed, caps wiped clean with dampened paper towels
3 tablespoons olive oil
salt, coarse (sea or kosher) and freshly ground black pepper, to taste
1 lemon, cut in half

Directions:

1. Preheat the grill to high.

2. Thread the vegetables on the skewers, alternating bell peppers and tomatoes, placing mushrooms between each. Brush the kebabs with olive oil and season with salt and pepper.

3. When ready to cook, arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned, 4 to 6 minutes per side (8 to 12 minutes in all), brushing with olive oil. Squeeze lemon juice over the vegetables and serve immediately.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 300
Calories from Fat: 90

This Georgian Vegetable Kebabs recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.


More Recipes from the The Barbecue Bible Cookbook:
Argentinian Grilled Eggplant
Catalan Grilled Artichokes
Chorizo Grilled Mushroom
Fire-Roasted Breadfruit
Foil-Grilled Potatoes With Asian Seasonings
Garlic Kebabs
Georgian Vegetable Kebabs
Greek Garlic and Lemon Roasted Potatoes
Grilled Corn With Shadon Beni Butter
Grilled Dilled Tomatoes
Grilled Eggplants With Miso "Barbecue" Sauce
Grilled Fennel
Grilled Green Onions Romesco / Calcots
Grilled Long Beans
Grilled Mushroom Caps With Arugula Butter
Grilled Okra
Grilled Plantains
Grilled Sweet Potatoes With Sesame Dipping Sauce
Grilled Vegetable In The Style Of Santa Margherita
Japanese Vegetable Mixed Grill / Robatayaki
Korean Grilled Mushroom and Scallion Kebabs
Marinated Grilled Peppers With Olives and Anchovies
Onions And Potatoes Grilled In The Coals
Peruvian Potato Mixed Grill
Potatoes a' la Ketchup
Sesame Grilled Oyster Mushrooms
Shiitake and Scallion Kebabs
Tandoori Cauliflower
West Indian Grilled Vegetables / Choka
West Indian Pumpkin Gratin




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