"Making kabobs is fun for the whole family and kids love food on skewers that they can dip into a creamy sauce. Kabobs are a great way to use up ingredients left behind in the fridge while teaching about the importance of reducing waste, responsible shopping and being creative in the kitchen."
Broiled Vegetable Kabobs with Green Goddess Dipping Sauce
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Prep time 20mins
Cook time 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 large mushrooms, cut in half
- 1 red bell pepper cut in chunks
- 1 yellow onion cut in chunks
- 8 baby tomatoes
- 1 tablepsoon olive oil
- salt and black pepper
- 2 cloves garlic
- 1/4 cup chopped green onions
- 1 tablepsoon chopped fresh dill
- 2 teaspoon fresh thyme leaves
- 1/4 cup chopped parsley
- 1 dried tarragon
- 1/2 cup mixed salad greens
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons tarragon wine vinegar
- salt and black pepper
Method
Step 1
Make the Green Goddess Dipping Sauce- Put the garlic, green onions, dill, thyme, parsley, dried tarragon and salad green sin a food processor and mince the herbs and greens. Place in a bowl and stir in the Hellmann’sMayonnaise, sour cream, lemon juice and vinegar. Season with salt and pepper. Keep in the fridge while you broil the kabobs.
Step 2
Make the Kabobs and serve- Heat the broiler to high. Make the kabobs by putting the vegetables on skewers. Add a mushroom, then a chunk of red bell pepper, onion, squash and baby tomato. Brush each kabob with olive oil and season with salt and pepper.
Step 3
Place the kabobs on a baking sheet and broil until the vegetables start to brown, about 2 minutes on each side. The kabobs are perfect for outdoor grilling when the weather is nice.
Step 4
Drizzle some of the GreenGoddess Dipping Sauce on a platter and add the kabobs. Serve more of the Green Goddess Dipping Sauce on the side.