Vegetable Kebabs With Creamy Lemon-Garlic Sauce
By Chatelaine
Photo, Carmen Cheung.
We used ground flax meal to make a creamy lemon-garlic dressing for these plant-based vegetable kebabs and quinoa.
Ingredients
-
8
wooden skewers
-
1 tbsp
ground
flax meal
-
1
zucchini
, sliced into 1/2-in. thick rounds
-
1
red
bell pepper
, cut into 1-in. pieces
-
1 227-g pkg
small button
mushrooms
-
3/4 cup + 2 tbsp
olive oil
, divided
-
2 tsp
garlic plus
seasoning mix
, such as Club House
-
3 tbsp
lemon juice
, divided
-
3
garlic cloves
, chopped
-
1/2 tsp
salt
-
3 tbsp
finely chopped
parsley
-
6 cups
cooked tri-colour
quinoa
-
2 cups
shredded
romaine
, (optional)
-
1 cup
pickled
turnip
, sticks (optional)
Instructions
- POSITION rack in centre of oven, then preheat to 425F. Line a baking sheet with parchment. Soak wooden skewers in a baking dish filled with hot water.
- STIR flax meal with 3 tbsp water in a small bowl. Let stand until thickened, about 10 min. Meanwhile, stir zucchini, bell pepper and mushrooms with 2 tbsp oil, garlic spice blend and 1 tbsp lemon juice in a large bowl. Thread vegetables onto skewers; arrange on a baking sheet.
- ROAST, flipping halfway, until vegetables are fork-tender and lightly charred around edges, 14 to 15 min.
- SCRAPE flax mixture into a food processor or blender along with garlic, 2 tbsp lemon juice and salt. Whirl to combine. With motor running, slowly add remaining 3/4 cup oil and whirl until thick.
- SERVE skewers on quinoa. Stir parsley into sauce, then drizzle or dollop on skewers. Top with shredded lettuce and pickled turnips, if desired.
Nutrition (per serving)
- Calories
- 701,
- Protein
- 12 g,
- Carbohydrates
- 51 g,
- Fat
- 52 g,
- Fibre
- 8 g,
- Sodium
- 364 mg.
Kitchen Tips
- If you have large mushrooms, cut them into halves or quarters.
- Save time by roasting vegetables on a pan instead of skewering.