easy kabobs for the grill

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Cherry Tomato and Garlic Kabobs

 

Recipe By : 30-minute Vegetarian Grilling

Serving Size : 4 Preparation Time :0:15

Categories : Grilling

 

Amount Measure Ingredient -- Preparation Method

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2 yellow bell peppers

14 ounces canned artichoke hearts -- drained

12 elephant garlic cloves

20 cherry tomatoes

16 fresh bay leaves

2 tablespoons olive oil

1 teaspoon dried oregano

1 tablespoon balsamic vinegar

salt and black pepper

8 wooden skewers -- soaked

 

These kabobs are definitely for garlic lovers—if you are not a garlic fan,

use shallots instead. Look for elephant garlic in the supermarket; the

flavor of the cloves becomes sweeter and more subtle as they cook. Serve

these kabobs with an Italian bread, such as focaccia, to mop up all the juices.

 

1 Halve and seed the bell peppers; cut into 1-inch squares. Drain the

artichoke hearts.

 

2 Thread the peppers, artichoke hearts, garlic, cherry tomatoes, and bay

leaves onto eight skewers. Mix the oil, oregano, balsamic vinegar, and salt

and pepper to taste.

 

3 Place the kabobs on the grill rack; brush with the oil mixture. Grill for

8 to 10 minutes, turning and brushing with the oil mixture, until the skins

of the tomatoes are charred. Discard bay leaves; serve kabobs at once.

 

COOK’S TIPS ~~ Most Italian cooks prefer using dried oregano to the fresh

herb as it has a stronger, more distinctive flavor; however, if you find it

overpowering, substitute fresh oregano or use thyme or basil instead. If

you can find them, substitute 8 young baby artichokes (the type that are

eaten whole) for the can of artichoke hearts.

 

Nutrition facts per serving: 134 calories, 8 g total fat (1 g saturated

fat), 0 mg cholesterol, 136 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g

protein. Daily values: 8% vitamin A, 319% vitamin C, 6% calcium, 16% iron.

 

 

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