A delight on the tongue, this dish is a great side to any beef or fish main. Or, add to a bowl of grains to keep the meal vegetarian. The veggies will need time to marinate in the fridge, so make this recipe ahead and skewer when ready to grill. If you’re not barbecuing, spread the veggies on a lined oven-safe sheet and bake until golden.
1 large orange bell pepper (1)
1 large yellow bell pepper (1)
1 pint cherry tomatoes (255 g)
1 large zucchini (1)
1 large Chinese eggplant (1)
½ medium red onion (½)
¼ cup canola oil (60 mL)
½ lemon, juiced (½)
1 clove garlic, minced (1)
1.5 Tbsp dried rosemary (22 mL)
1 tsp ground cumin (5 mL)
1 tsp ground coriander (5 mL)
1 tsp ground cinnamon (5 mL)
½ tsp dried oregano (2 mL)
¼ tsp salt (1 mL)
6 large skewers, metal or bamboo (soak bamboo skewers in water for 30 minutes) (6)
1 large orange bell pepper (1)
1 large yellow bell pepper (1)
1 pint cherry tomatoes (255 g)
1 large zucchini (1)
1 large Chinese eggplant (1)
½ medium red onion (½)
¼ cup canola oil (60 mL)
½ lemon, juiced (½)
1 clove garlic, minced (1)
1.5 Tbsp dried rosemary (22 mL)
1 tsp ground cumin (5 mL)
1 tsp ground coriander (5 mL)
1 tsp ground cinnamon (5 mL)
½ tsp dried oregano (2 mL)
¼ tsp salt (1 mL)
6 large skewers, metal or bamboo (soak bamboo skewers in water for 30 minutes) (6)
When you get to know Canadian Canola, you just might fall in love.
