Veggie Kabobs | Recipe

Veggie Kabobs | Recipe

  • Kathy Sexton
  • 09/11/23

Veggie Kabobs | Recipe

Your Home & Lifestyle Magazine

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
  • ⅓ 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 ⅓, thickening to near-syrup consistency. Sauce will thicken additionally when chilled. Remove from heat and let cool.

Serve warm grilled vegetables with chilled sauce

Work With Us

We're committed to finding the home that's right for you, in the community you deserve to be a part of. In the meantime, take advantage of our website—everything you need to buy or sell a home, or even learn about your home's market value, is right here.