Veggie Kabobs | Recipe
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Veggie Kabobs with Pineapple Lemongrass Chili Sauce
Serves 4
- 1 zucchini (1½ to 2 inches in diameter)
- 16 shishito peppers
- 2 tablespoons oil
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- Salt to taste
- Pineapple lemongrass chili sauce (recipe to follow)
Pineapple Lemongrass Chili Sauce
- â…“ cup fine diced onion
- 2 cloves garlic
- 2 tablespoons oil
- 1 cup pineapple juice
- ¾ cup sugar
- 1 lemongrass stalk
- 1 tablespoon fine shredded carrot
- Pinch chili pepper flakes
At a slight angle, slice the zucchini ½-inch thick. Place the slices in a large bowl with the peppers. Drizzle with oil, tossing them to coat. Add the garlic, coriander, and season with salt. Let marinate for ½ hour.
Skewer the zucchini and peppers. Grill just before service. Grilled vegetables should be cooked, still slightly firm, and not mushy.
For the pineapple lemongrass chili sauce, in a saucepan, sweat the onions and garlic until soft, but not browned.
Add the remaining ingredients to the pan and bring to a simmer. Cook to reduce by â…“, thickening to near-syrup consistency. Sauce will thicken additionally when chilled. Remove from heat and let cool.
Serve warm grilled vegetables with chilled sauce