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Citrus-Drizzled Vegetable Kebabs

Jon
Recipe by
| Servings: 6 to 8 servings

Ingredients

  • 8 medium red and yellow beets, scrubbed
  • 8 wooden (or metal) skewers
  • 1/2 cup olive oil, divided
  • 1 lb. brussels sprouts
  • 1 medium red onion
  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp orange Zest
  • ¼ cup orange juice
  • 1 tbsp grapefruit zest
  • ¼ cup grapefruit juice
  • 1/2 tbsp honey

Instructions

  1. Heat oven to 375°. Wrap each beet in foil and roast on a baking sheet until easily pierced with a fork, about 45 minutes.
  2. If using wooden skewers, soak in water for 30 minutes.
  3. Cool, peel and cut beets into 1-inch pieces.
  4. Thread onto skewer alternating red and yellow pieces.
  5. Coat in 1/2 tbsp olive oil; set aside.
  6. In a pot, boil brussels sprouts until tender, 3 to 4 minutes. Drain; set aside.
  7. Cut onion into 1-inch pieces. Thread •onto skewers, alternating sprouts and onions, Coat in 1/2 tbsp oil; set aside.
  8. With a mandoline, slice zucchini and squash into 1/8-inch thick ribbons. Coat in 1/2 tbsp oil and thread onto skewers. Season kebabs• with salt and pepper to taste.
  9. On an oiled grill (or grill pan) over high heat, cook until slightly charred, 3 minutes per side. Remove from heat.
  10. In a bowl, combine remaining oil, zests, juices, honey, and salt and pepper to taste. Drizzle over kebabs and serve.
After the grill

After the grill

Ready for the grill

Ready for the grill

Citrus-Drizzled Vegetable Kebabs

Citrus-Drizzled Vegetable Kebabs

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