Vegetable Brochettes

Name: Vegetable Brochettes
Ingredients: 2 cloves garlic, crushed; 1/4 cup dukkah; 1 tbsp finely grated lemon peel; 1/2 cup olive oil; None None FOR THE BROCHETTES; 12 None baby beets, trimmed; 12 None shallots, peeled; 1 lb cherry tomatoes; 2 medium zucchini, cut into 6 pieces each; 36 None fresh bay leaves

10 ingredients

5 steps

Ingredients

2 cloves garlic, crushed
1/4 cup dukkah
1 tbsp finely grated lemon peel
1/2 cup olive oil
None None FOR THE BROCHETTES
12 None baby beets, trimmed
12 None shallots, peeled
1 lb cherry tomatoes
2 medium zucchini, cut into 6 pieces each
36 None fresh bay leaves

Directions

1

For the dressing, whisk all ingredients in a medium bowl.
2

Place beets in medium saucepan; cover with cold water. Bring to a boil. Boil for 15 mins; drain and cool. Remove skins from beets.
3

Combine shallots, tomatoes, zucchini and half the dressing in large bowl.
4

Thread shallots, tomatoes, zucchini, beets and bay leaves onto 12 metal skewers; season.
5

Grill or broil brochettes for 15 mins or until vegetables are tender. Serve drizzled with remaining dressing.