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Day 2 Detox Dinner: Veggie Kabobs
Posted by Phuong on Sep 10th, 2009

kebaba2

These veggie kebabs accompany Day 2 of the Koni 3 day detox with healthy food.

For marinade:

  • 1/2 cup lemon juice
  • 1/4 cup pineapple juice
  • 1 tablespoon white balsamic vinegar
  • 1 large garlic clove, minced
  • 1 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup olive oil


    For vegetables:

  • 1 pound Small zucchini, cut crosswise into 3/4-inch-thick slices
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 3/4 pound Purple cabbage cut into chunks
  • 1/2 pound Baby portabella mushrooms
  • 1 green pepper cut into chunks
  • 1 red bell peppers, cut into chunks
  • 1 yellow bell peppers, cut into chunks
  • 1 large red onion, cut into chunks


    Special equipment:

    18 (12-inch) metal or wooden skewers (soaked in warm water 30 minutes if wooden)


    Make marinade:

    Whisk together all vinaigrette ingredients in a glass measure until combined.


    Skewer and grilled veggies:

  • Toss veggies in a large bowl with the oil, salt and pepper. Thread veggies onto skewer.
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Grill kebabs in 2 batches on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender , 6 to 10 minutes (timing will vary among vegetables).

    Enjoy with a side of brown rice and 2 cups of Koni Holy Detox.




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