Fresh Vegetable Kabobs with Jalapeño Aioli

Name: Fresh Vegetable Kabobs with Jalapeño Aioli
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 25
Cuisine: Global
Ingredients: 6 inches 25 bamboo skewers; 473 milliliters cherry tomatoes; 158 milliliters finely chopped cilantro; 1 English (seedless) cucumber, cut lengthwise in half, sliced; 1 clove garlic, finely chopped; 59 milliliters medium jalapeño chile, seeded, finely chopped (about; 2 Tbsps lime juice; 158 milliliters mayonnaise; 454 grams Queso Fresco or Monterey Jack cheese, cut into 1-inch cubes; 1 teaspoon extra-virgin olive oil; 0 teaspoons freshly ground pepper; 79 milliliters Greek plain yogurt; 0 teaspoons salt; 1 large yellow bell pepper, cut into 1-inch squares

Fresh Vegetable Kabobs with Jalapeño Aioli is a gluten free and vegetarian recipe with 25 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 10g of fat, and a total of 118 calories. From preparation to the plate, this recipe takes around 50 minutes. A mixture of salt, pepper, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In large bowl, mix Marinade ingredients.

Ingredients you will need

Marinade

Equipment you will use

Bowl

Add tomatoes, bell pepper, cucumber and cheese. Cover and refrigerate about 30 minutes.

Ingredients you will need

Bell Pepper

Cucumber

Tomato

Cheese

Meanwhile, make Jalapeño Aioli. In 6-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Cook garlic in oil about 1 minute. In small bowl, mix garlic, mayonnaise, yogurt and jalapeño chile. Refrigerate until ready to serve.

Ingredients you will need

Mayonnaise