Vegetable Kebabs Agrodolce

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The nice thing about these grilled veggies is that they taste good hot or cold. Soaking the radicchio in cold water before grilling keeps it from getting too bitter.

  • Per kebabServings

Ingredients

  • 1 head radicchio (9 oz.), quartered
  • 1 Japanese eggplant (5 oz.), halved lengthwise and cut into 1-inch slices
  • 2 summer squash or zucchini (9 oz.), cut into 1-inch-thick slices
  • 1/4 cup golden raisins
  • 1/4 cup pine nuts
  • 1 avocado, peeled, pitted, and cut into 12 1-inch cubes.
  • 5 Tbs. olive oil
  • 6 cloves garlic, minced (2 Tbs.)
  • 2 Tbs. chopped fresh marjoram or oregano
  • 1 tsp. balsamic vinegar
  • Canola oil for greasing grill grate

Preparation

1. Soak radicchio quarters in bowl of cold water 1 hour, placing plate on top to keep radicchio submerged. Drain, squeeze dry with clean towels, and cut each quarter into 3 1-inch sections, discarding stem portion.

2. Set steamer basket in large saucepan filled with 1 inch of water, and bring to a simmer. Place eggplant in basket, cover, and steam 1 minute. Add squash, cover, and cook 5 minutes more. Cool.

3. Soak raisins in small bowl of warm water 5 to 10 minutes. Drain, chop, and set aside.

4. Toast pine nuts in dry skillet 3 to 5 minutes, or until beginning to brown. Chop 3 Tbs. pine nuts, and leave 1 Tbs. whole. Combine pine nuts with chopped raisins.

5. Thread 1 radicchio section, 1 avocado cube, 1 squash slice, and 1 eggplant slice onto each skewer. Repeat threading so each skewer has 2 of each vegetable.

6. Heat oil in small skillet over medium heat. Add garlic, marjoram, and pinch of salt; cook 2 minutes, swirling skillet occasionally. Add balsamic vinegar, then remove from heat. Brush kebabs with oil mixture. Return pan to medium heat, add raisins and pine nuts, and cook 30 seconds to 1 minute. Set aside.

7. Heat grill to high. Grease grill grate with oil. Set kebabs on grill, adjusting eggplant and squash pieces so they touch grill as much as possible. Cook 2 to 4 minutes with lid open. Flip kebabs, and cook 2 to 4 minutes more, or until grill marks appear. Transfer to serving platter, and spoon raisin and pine nut mixture over kebabs.

Nutrition Information

  • Serving Size: Makes 6 kebabs
  • Calories: 226
  • Carbohydrate Content: 15 g
  • Fat Content: 19 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 37 mg
  • Sugar Content: 7 g