Vegetable Kebabs With Creamy Lemon-Garlic Sauce
6
- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
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 12g, Carbohydrates 51g, Fat 52g, Fibre 8g, Sodium 364mg.
Kitchen Tips
- If you have large mushrooms, cut them into halves or quarters.
- Save time by roasting vegetables on a pan instead of skewering.