Vegetable Brochettes

Name: Vegetable Brochettes
Yield: 4 servings
Ingredients: 2 cloves garlic, crushed; 1/4 cup dukkah; 1 tbsp finely grated lemon peel; 1/2 cup olive oil; None None FOR THE BROCHETTES; 12 None baby beets, trimmed; 12 None shallots, peeled; 1 lb cherry tomatoes; 2 medium zucchini, cut into 6 pieces each; 36 None fresh bay leaves

Vegan Vegetarian

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Ingredients

2 cloves garlic, crushed ⓘ
1/4 cup dukkah
1 tbsp finely grated lemon peel ⓘ
1/2 cup olive oil
None None FOR THE BROCHETTES ⓘ
12 None baby beets, trimmed ⓘ
12 None shallots, peeled ⓘ
1 lb cherry tomatoes ⓘ
2 medium zucchini, cut into 6 pieces each ⓘ
36 None fresh bay leaves ⓘ

Instructions

For the dressing, whisk all ingredients in a medium bowl.
Place beets in medium saucepan; cover with cold water. Bring to a boil. Boil for 15 mins; drain and cool. Remove skins from beets.
Combine shallots, tomatoes, zucchini and half the dressing in large bowl.
Thread shallots, tomatoes, zucchini, beets and bay leaves onto 12 metal skewers; season.
Grill or broil brochettes for 15 mins or until vegetables are tender. Serve drizzled with remaining dressing.

Nutrition & Diet Analysis (per serving)

504 kcal 25% DV

Protein Fat Carbs

Macronutrients

Protein 8.2g 16% DV

Total Fat 31.6g 40% DV

Carbs 57.2g 21% DV

Fiber 14.7g 53% DV

Sugar 14.5g 29% DV

Electrolytes

Sodium 195.8mg 9% DV

Potassium 769.8mg 16% DV

Vitamins & Minerals

Vitamin A 103.8mcg 12% DV

Vitamin C 65.7mg 73% DV

Vitamin D 0.1mcg

Calcium 305mg 23% DV

Iron 13.6mg 76% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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