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Mushroom and Tomato Skewers
(7)
Rate this recipe
Preparation
25 min
Cooking
8 min
Servings
6
Featured in RICARDO Magazine SUMMER COOKOUTS - SPECIAL ISSUE
Vegetarian
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
Categories
Ingredients
Sautéed Herbs
4 garlic cloves, chopped
3 tbsp (45 ml) olive oil
1/2 cup (25 g) chopped cilantro
1/2 cup (25 g) chopped flat-leaf parsley
Skewers
2 tbsp (30 ml) whole-grain mustard
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) honey
4 cups (560 g) cherry tomatoes
1 1/2 lb (675 g) whole white mushrooms
Preparation
Sautéed Herbs
In a small pot over medium-high heat, brown the garlic in the oil. Add the herbs and cook for 30 seconds or until wilted. Set aside.
Skewers
Preheat the grill, setting the burners to high. Oil the grate.
In a bowl, combine the mustard, oil and honey.
Thread the tomatoes and mushrooms onto separate skewers. Brush the mushrooms with the mustard mixture. Season with salt and pepper.
Grill the mushroom skewers for 3 minutes on each side or until caramelized. Grill the tomato skewers for 2 minutes or until blistered.
Place the skewers on a large serving platter. Garnish with the sautéed herbs. Delicious with
carrot juice couscous
.
Personal Note