Kitchen Tips
- If you have large mushrooms, cut them into halves or quarters.
- Save time by roasting vegetables on a pan instead of skewering.
Vegetable Kebabs With Creamy Lemon-Garlic Sauce
By Chatelaine2
PREP TIME
15 min
TOTAL TIME
30 min
Serves
4
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.
FILED UNDER: Dinner Editor's Picks plant-based roast vegan
