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How do you make healthy recipes even healthier? Its easier than you think. Join Niki Boileau as she takes us on recipe re-adventures in her column Tweak & Eat.
Adapted from www.food.com
We’ve all been there – poking at a pile of limp-looking veggies on our plates or the same-old salad feeling like we might die of bored taste buds with even one bite.
Multiply that by about a thousand for the kids of the family.
Brightly coloured veggies presented in a new way can be sneaky way to feed your family some greens and have them actually enjoy it.
Plus, anything on a stick is just plain fun. Period.
Tip: if you don’t have proper skewers – just use the sushi take-out chopsticks you’d tucked away for a rainy day.
Ingredients
Marinade:
Kabobs:
Method
1. Combine all marinade ingredients together.
2. Have all veggies (and fruits) washed, chopped and ready to assemble.
Note: feel free to get creative with your veggies – anything that is easily “stabbed” onto a skewer will work well – mushrooms and eggplant = yay, carrots = nay.
3. Now for the fun part – create your kabobs with alternating colours then arrange in one layer in a glass dish and drizzle with the marinade (you might need to rotate them and ensure all angles of the veggies are hit).
4. Let the kabobs marinate for at least an hour and then BBQ evenly on each side – until veggies are nicely browned, pineapple has caramelized a bit, and you’ve obtained the requisite “grill marks”.
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Niki Boileau is a Vancouver-based RHN who loves spending time outdoors and dreaming up as many healthy porridge recipes as possible. Get in touch to talk all things food and health and check out her website for more recipe inspiration!
