You are here
Roasted Vegetable Kabobs with Wheatberry Salad
Serve grilled veggie-stacked kabobs over hearty wheat berries seasoned with carrots and onions.
1 cup wheatberries, soak overnight in water
1/4 cup Markon First Crop Carrots, diced
1/4 cup Markon First Crop Yellow Onions, diced
16 Markon First Crop Cherry Tomatoes
8 Ready-Set-Serve Broccoli Florets, al dente
8 Markon First Crop Mushrooms
1 Markon First Crop Yellow Squash, in strips
4 Markon First Crop Eggplants
4 wooden skewers
3 Tbsp. olive oil
Salt, pepper, and paprika to taste
In small pot, simmer wheatberries in 3 cups water until grain splits open. Strain; place in small mixing bowl. saute carrots and onions in 1 tsp. olive oil. Once browned, add to wheatberries; season with salt and pepper.
Place broccoli, eggplants, squash, tomatoes, and mushrooms in bowl; toss with remaining olive oil. Season with salt, pepper, and paprika. Alternate vegetables on skewer (see photo). Grill both sides of kabobs; place over a small spoonful of the wheatberry mixture. Serve immediately.
Spring
Summer
Entrees
Salads
Vegan
Vegetarian