Lemon-Basil Vegetable Kebabs

Name: Lemon-Basil Vegetable Kebabs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 3 Tbsps chopped fresh or 1 tablespoon dried basil; 1 small eggplant; 2 Tbsps fresh lemon juice; 1 teaspoon olive oil; 1 small onion, cut into 4 wedges; 0 teaspoons pepper; 1 medium red bell pepper, cut into 1 1/2-inch pieces; 0 teaspoons salt; 237 milliliters sliced yellow squash

Lemon-Basil Vegetable Kebabs is a gluten free, primal, and whole 30 recipe with 2 servings. One portion of this dish contains around 4g of protein, 3g of fat, and a total of 129 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of onion, pepper, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Peel eggplant; cut in half lengthwise.

Ingredients you will need

Eggplant

Cut each half crosswise into 1/2-inch-thick slices.

Combine eggplant and next 8 ingredients (eggplant through onion) in a large zip-top plastic bag; seal, and marinate at room temperature 45 minutes, turning bag occasionally.

Ingredients you will need

Eggplant

Onion

Equipment you will use

Ziploc Bags

Remove vegetables from bag, reserving marinade.

Ingredients you will need

Vegetable

Marinade

Thread vegetables alternately onto 2 (10-inch) skewers. Prepare grill or broiler.

Ingredients you will need

Vegetable

Equipment you will use

Broiler

Skewers

Grill

Place kebabs on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done, basting occasionally with reserved marinade.

Ingredients you will need

Cooking Spray