Curried Vegetables

The apple and curry flavors really come through.

Medium carrots, cut into 1 1?2 inch (3.8 cm) lengths 4 4
Simmering water 2 cups 500 ml
Cauliflower florets, about 1 1?2-2 inches (3.8-5 cm) in diameter 1 lb. 454 g
Medium zucchini, with peel, cut into 1 1?2 inch (3.8 cm) pieces 2 2
Long double-pronged metal skewers 4 4
Large onion, cut into large dice 1 1
Apple juice 2 tbsp. 30 ml
Apple jelly preserves 2 tbsp. 30 ml
Chutney, larger pieces chopped fine 1?4 cup 60 ml
Curry paste 1?2 tsp. 2 ml

Steam carrot pieces over simmering water in large saucepan for 5 to 7 minutes until tender-crisp. Cool.

Steam cauliflower florets over same simmering water in same large saucepan for 4 to 6 minutes until just tender-crisp. Cool.

Steam zucchini pieces over same simmering water in same large saucepan for 2 to 3 minutes until tender-crisp.

Alternate vegetable pieces and onion pieces on each skewer.

Preheat barbecue to medium. Combine remaining 4 ingredients in small saucepan. Warm until jelly is dissolved. Makes 6 tbsp. (100 mL) basting sauce. Place skewers on greased grill. Close lid. Cook for about 15 minutes, turning and basting with sauce several times, until vegetables are soft and glazed. Serve remaining sauce with vegetables. Makes 4 skewers.
Reprinted from Grilling © Company’s Coming Publishing Limited

1 skewer:
135 Calories
0.8 g Total Fat
31 g Carbohydrate
6 g Fibre
4 g Protein
51 mg Sodium