Vegetable Brochettes Recipe

Name: Vegetable Brochettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, crushed; 1/4 cup dukkah; 1 tbsp finely grated lemon peel; 1/2 cup olive oil; None None FOR THE BROCHETTES; 12 None baby beets, trimmed; 12 None shallots, peeled; 1 lb cherry tomatoes; 2 medium zucchini, cut into 6 pieces each; 36 None fresh bay leaves

Servings: persons

2 cloves garlic, crushed
1/4 cup dukkah
1 tbsp finely grated lemon peel
1/2 cup olive oil
None None FOR THE BROCHETTES
12 None baby beets, trimmed
12 None shallots, peeled
1 lb cherry tomatoes
2 medium zucchini, cut into 6 pieces each
36 None fresh bay leaves

1
For the dressing, whisk all ingredients in a medium bowl.
2
Place beets in medium saucepan; cover with cold water. Bring to a boil. Boil for 15 mins; drain and cool. Remove skins from beets.
3
Combine shallots, tomatoes, zucchini and half the dressing in large bowl.
4
Thread shallots, tomatoes, zucchini, beets and bay leaves onto 12 metal skewers; season.
5
Grill or broil brochettes for 15 mins or until vegetables are tender. Serve drizzled with remaining dressing.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cloves garlic, crushed, 1/4 cup dukkah, 1 tbsp finely grated lemon peel, 1/2 cup olive oil, and more.

Yes, Vegetable Brochettes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Brochettes

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