Heart Healthy Vegetable Kebabs Recipe

               
These colorful kebabs are made with cauliflower, bell peppers, broccoli brushed with a mouthwatering satay sauce. Create an easy, delicious, and antioxidant-rich dish that makes a satisfying side dish or entree.
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Ingredients
Recipe yields 6 servings
1 Tbsp olive oil
24 broccoli florets (about 10 oz)
24 cauliflower florets (about 10 oz)
1 large red bell pepper, cut into 1-inch pieces
2 shallots, sliced thick
1 Tbsp reduced-sodium soy sauce (gluten free if needed)
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp minced fresh ginger
1 Tbsp peanut butter
1 garlic clove, minced
1/8 tsp crushed red pepper flakes
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Directions
Step 1

In a large skillet, heat olive oil over medium-high heat until hot. Add broccoli, cauliflower, bell pepper and shallots and sauté until just tender, about 5 minutes. Set aside.

Step 2

In a large bowl, whisk soy sauce, vinegar, sesame oil, ginger (or ginger juice), peanut butter, garlic and red-pepper flakes until smooth. Add the vegetables and gently toss to coat. Marinate at room temperature for at least 2 hours, or cover and refrigerate for up to 1 day.

Step 3

To serve, thread the broccoli, cauliflower, bell pepper and shallots onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.

Time: 30 minutes
Servings: 6
Calories: 90
Make this for: Gluten Free
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Nutrition facts
Serving Size: 2 skewers
Per serving:
calories:90
total fat:6g
sat fat:0g
cholesterol:0mg
sodium:130mg
total carb:6g
fibers:2g
proteins:2g

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Heart Healthy Vegetable Kebabs Recipe

Ingredients
Recipe yields 6 servings
1 Tbsp olive oil
24 broccoli florets (about 10 oz)
24 cauliflower florets (about 10 oz)
1 large red bell pepper, cut into 1-inch pieces
2 shallots, sliced thick
1 Tbsp reduced-sodium soy sauce (gluten free if needed)
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp minced fresh ginger
1 Tbsp peanut butter
1 garlic clove, minced
1/8 tsp crushed red pepper flakes
Directions
Step 1

In a large skillet, heat olive oil over medium-high heat until hot. Add broccoli, cauliflower, bell pepper and shallots and sauté until just tender, about 5 minutes. Set aside.

Step 2

In a large bowl, whisk soy sauce, vinegar, sesame oil, ginger (or ginger juice), peanut butter, garlic and red-pepper flakes until smooth. Add the vegetables and gently toss to coat. Marinate at room temperature for at least 2 hours, or cover and refrigerate for up to 1 day.

Step 3

To serve, thread the broccoli, cauliflower, bell pepper and shallots onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.

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