Kebabs are made for summer—they’re easy, transportable, and perfect for the grill! These veggie skewers are loaded up with mushrooms, zucchini, and bell peppers, then popped under the broiler for major caramelization. A side of tangy corn relish is the perfect accompaniment!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Bell Pepper
White Wine Vinegar(ContainsSulphites/Sulfite)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Preheat the broiler to high (to broil the veggies).
Soak the skewers in a shallow dish of water. Wash and dry all produce. Core, then cut the bell pepper(s) into 1-inch cubes. Cut the zucchini into 1-inch rounds. Cut the tomatoes into 1/2-inch pieces. Mince or grate the garlic.
In a small bowl, combine the garlic, 1/2 bottle vinegar (1 bottle for 4 people), half the mustard, as much Italian seasoning as you like and a drizzle of oil. Season with salt and pepper.
Thread the peppers, zucchini and mushrooms onto the skewers. Arrange them on a foil-lined baking sheet. Brush the marinade over the skewers. Bake in the centre of the oven, turning the skewers halfway through cooking, until golden-brown, 13-14 min.
Meanwhile, heat a medium pan over medium-high heat. Add a drizzle of oil, then the tomatoes and corn. Cook until the tomatoes breaks down and the relish starts to thicken, 4-5 min. Stir in the sugar, remaining vinegar and remaining Dijon. Season with salt and pepper.
Meanwhile, in a small pot, bring 3/4 cup salted water (double for 4 people) to a boil. Remove from the heat and add the couscous. Cover with a lid and let stand for 5 min.
Fluff the couscous with a fork. Divide the couscous between plates, top with the relish and veggie skewers.