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Caramelized Veggie Kebabs

Caramelized Veggie Kebabs

with Summer Corn Relish and Couscous

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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!

Tags:Veggie
Allergens:Sulphites/SulfiteMustard/MoutardeWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 unit

Wooden Skewers

230 g

Red Bell Pepper

227 g

Zucchini

260 g

Roma Tomato

10 g

Garlic

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Italian Seasoning

227 g

Cremini Mushrooms

113 g

Corn Kernels

113 g

Couscous

(ContainsWheat/Blé)

Not included in your delivery

Oil*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2109 kJ
Calories504 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate48 g
Sugar15 g
Dietary Fiber18 g
Protein16 g
Cholesterol0 mg
Sodium393 mg
Utensils
Utensilsarrow down iconarrow down icon
Deep dish
Small Bowl
Aluminum Foil
Baking Sheet
Brush
Pan
Small pot
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler to high (to broil the veggies).

2

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.

3

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.

4

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.

5

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.

6

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.

7

Fluff the couscous with a fork. Divide the couscous between plates, top with the relish and veggie skewers.