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Week of 5/30/16

Zucchini and Eggplant Kebabs
with leftover chimichurri sauce and tomato salad

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Zucchini and Eggplant Kebabs
These veggie kebabs are oh-so-tender and tasty thanks to an easy marinade (feel free to use this marinade for everything). Drizzled with last night's chimichurri and a fresh tomato salad, this meal is sure to be a favorite.
Dependency
Portobello Sandwiches
Tags
Low Calorie, Grill Friendly, Quick and Easy
Cuisines
American
Save recipe
96

Ingredients

Metric
Servings:
4
Veggie Kebabs with Leftover Chimichurri Sauce:
  • Garlic - 1 clove , minced
  • Sugar, brown - 1/2 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Onions, red - 1/4 , chopped
  • Zucchini - 12 oz , cubed or sliced into 1/2" / 1.25cm rounds
  • Eggplant, Italian - 10 oz , cubed
  • Skewers - 8 to 16 , we prefer flat bamboo ones
  • Orzo, uncooked - 2/3 cup
  • Leftover chimichurri sauce (from Wednesday) - 4 Tbsp
Tomato and Cucumber Salad with Chimichurri Dressing:
  • Onions, red - 1/4 , sliced
  • Cucumbers, English or Persian - 8 oz , diced
  • Tomatoes, any type - 2 lbs , chopped or sliced into wedges
  • Leftover chimichurri sauce (from Wednesday) - 3 Tbsp

Prep

  1. Make marinade for kebabs - Mince garlic. Mix with brown sugar, soy sauce, and oil. (Can be done up to 5 days ahead)
  2. Red onions - Prep as directed. Chop for kebabs and slice for salad. (Can be done up to 4 days ahead)
  3. Zucchini / Eggplant - Chop into 1” / 2.5cm wide cubes. (Can be done up to 2 days ahead)
  4. Marinate veggies - Toss zucchini, eggplant, and chopped red onions with marinade. (Can be done up to 1 day ahead)
  5. Prepare kebabs - Thread skewers through zucchini, eggplant, and onions. (Can be done up to 1 day ahead)
  6. Cucumbers / Tomatoes - Prep as directed.
  7. Make salad - Toss cucumbers, tomatoes, and sliced red onions with leftover chimichurri (just the salad portion).
  8. Cook orzo - Bring a large saucepan of water to a boil. Salt and add orzo. Cook according to package instructions. (Can be done up to 1 day ahead)

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Make

  1. If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Lightly brush pan with some oil. Place kebabs on heated pan and cook for 4 to 5 minutes, pressing down firmly with a spatula. Flip and cook for another 3 to 4 minutes. Remove from heat.
  2. If making kebabs on a grill: Heat grill to 500F / 260C degrees. Lightly brush grates with some oil. Place kebabs on heated grates and grill for 2 to 3 minutes. Flip and grill for another 2 to 3 minutes. Close grill and cook for another 2 to 4 minutes. Remove from heat.
  3. Drizzle remainder of the chimichurri over the kebabs. Enjoy with orzo and salad on the side!

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