Vegetable Kebabs With Creamy Lemon-Garlic Sauce

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PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Vegetable Kebabs With Creamy Lemon-Garlic Sauce

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.

Kitchen Tips

  • If you have large mushrooms, cut them into halves or quarters.
  • Save time by roasting vegetables on a pan instead of skewering.

Nutrition (per serving)

  • Calories
  • 701,
  • Protein
  • 12 g,
  • Carbohydrates
  • 51 g,
  • Fat
  • 52 g,
  • Fibre
  • 8 g,
  • Sodium
  • 364 mg.