Vegetable Kebabs with Herb Sauce

1 green pepper, seeded and cut into 3/4 in squares
2 zucchini, cut into 3/4 in pieces
1 red onion, cut into 3/4 in cubes
1 eggplant, cut into 3/4 in cubes
16 cherry tomatoes
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
Herb Sauce
1 tablespoon chopped fresh dill
2 tablespoons snipped fresh chives
1 cup sour cream
2 tablespoons lemon juice

1 Preheat barbecue to a medium heat.

2 Thread a piece of green pepper, zucchini, onion, eggplant and a tomato onto a lightly oiled skewer. Repeat with remaining vegetables to use all ingredients.

3 Combine oil, lemon juice and oregano. Brush over kebabs.

4 Cook kebabs on lightly oiled barbecue grill, turning several times, for 5-10 minutes or until vegetables are tender.

5 To make sauce, combine dill, chives, sour cream and lemon juice in a bowl. Serve with kebabs.

Serves 4



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