Vegetable Kebabs With Spiced Grapefruit Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | Vegetarian | Veg4, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Florida pink grapefruit | |
| peeled and | ||
| segmented | ||
| 3 | Courgettes, topped and | |
| tailed | ||
| cut into 1 inch | ||
| lengths | ||
| 8 | oz | Button mushrooms |
| 2 | Tomatoes, quartered | |
| 1 | T | Vegetable oil |
| 4 | T | Fromage frais |
| 3 | T | Mayonnaise |
| 1 | t | Vegetarian Worcestershire |
| sauce | ||
| 1 | T | Tomato pure |
| 1 | Clove garlic, crushed | |
| 1 | Florida pink grapefruit | |
| Salt and ground black pepper |
INSTRUCTIONS
Thread the prepared grapefruit, courgettes, mushrooms and tomatoes on to skewers and lightly brush with oil. Place under a grill and cook under a medium heat for 8 minutes, turning frequently. Mix together in a bowl the fromage frais, mayonnaise, Worcestershire sauce, tomato pure, garlic and juice from half the grapefruit. Season to taste. Segment the remaining half grapefruit, roughly chop it and add to the sauce. Serve the kebabs on a bed of rice accompanied by the sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 2.9mg
Sodium: 256.3mg
Potassium: 312.4mg
Carbohydrates: 12.4g
Fiber: 1.9g
Sugar: 3.6g
Protein: 1.4g