Wayne Gisslen

Grilled Vegetable Kebabs

Preparation info
  • Portions:

    12

    Portion Size: 3 oz 90 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
6

Method

  1. Cut the zucchini and yellow squash into 12 equal slices each.
  2. Arrange the vegetables on 12 bamboo skewers (see Note). Give each skewer an equal arrangement of vegetable pieces.
  3. Place the skewers in a single layer in a hotel pan.
  4. Mix together the oil, garlic, herbs, salt, and pepper to make a mar

Per serving: Calories, 50; Protein, 1 g; Fat, 3 g (53% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 40 mg.