Caramelized Veggie Skewers
with Summer Corn Relish and Herby Couscous
Skewers are made for summer—they’re easy, transportable, and perfect for the grill! These veggie skewers are loaded up with mushrooms, zucchini, and bell peppers, then popped under the broiler for major caramelization. A side of tangy corn relish is the perfect accompaniment!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Corn on the Cob
1 unit
Red Bell Pepper
1 unit
Zucchini
4 ounce
Button Mushrooms
1 unit
Roma Tomato
2 clove
Garlic
¼ ounce
Parsley
4 unit
Wooden Skewers
2 tablespoon
White Wine Vinegar
1 jar
Dijon Mustard
½ cup
Couscous
(Contains Wheat)
¼ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
7 unit
Olive Oil
unit
Salt
unit
Pepper
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the broiler to high or the oven to 500 degrees. Soak the wooden skewers in water. Core, seed, and finely dice the tomato. Cut the corn kernels of the cob. Core, seed, cut the bell pepper into 1-inch cubes. Cut the zucchini into ¼-inch rounds. If the zucchini is large, cut each round into half moons. Halve the mushrooms, quartering any larger ones. Mince or grate the garlic. Chop the parsley.
In a small bowl, combine the garlic, ½ Tablespoon white wine vinegar, 1 teaspoon Dijon mustard, and 1 Tablespoon olive oil. Season with salt and pepper.
Thread the mushrooms, zucchini, and bell pepper onto skewers and place on a baking sheet. Brush or drizzle with the marinade. Season with salt and pepper. Broil for 12-15 minutes, until slightly caramelized. TIP: If you like your veggies extra caramelized, leave them under the broiler longer.
Make the couscous: In a small pot, bring 1 cup water and a pinch of salt to a boil. Once boiling, add the couscous, cover, and remove from heat until the rest of the meal is ready.
Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a large pan over medium heat. Add the tomato and corn to the pan and cook for 4-5 minutes, until the tomato breaks down. Stir in 1 Tablespoon white wine vinegar and 1 teaspoon Dijon mustard and remove the pan from the heat. Once slightly cooled, stir in the feta. Season with salt and pepper.
Finish: Fluff the couscous with a fork and stir in the parsley, 1 Tablespoon butter and a drizzle of olive oil. Season with salt and pepper. Plate the couscous, then top with the summer corn relish and veggie skewers. Enjoy!
