3/4 cup (175 mL) plain yogurt
1 clove garlic, pressed through garlic press
1 tbsp (15 mL) minced Ontario Red Onion
2 tsp (10 mL) each red wine vinegar and extra-virgin olive oil
3/4 tsp (4 mL) dried oregano
1/8 tsp (0.5 mL) each salt and freshly ground pepper
Kabobs:
4 Ontario Greenhouse Mini Cucumbers
Half each Ontario Greenhouse Sweet Red, Yellow and Orange Pepper
24 Ontario Greenhouse Grape Tomatoes
8 leaves Ontario Greenhouse Boston or Leaf Lettuce
3 tbsp (45 mL) crumbled Ontario Greek Feta Cheese
1
In small bowl, stir together yogurt, garlic, onion, vinegar, oil, oregano, salt and pepper. Cover dressing and refrigerate for 15 minutes or up to 1 day.
2
3
Kabobs: Cut each cucumber into 6 pieces. Cut each pepper into 8 chunks.
4
On eight 8-inch (20 cm) bamboo or metal skewers, thread 1 piece each of cucumber, pepper and tomato; repeat twice.
5
6
Brush each kabob liberally with dressing; place on lettuce-lined platter or individual plates. Sprinkle with feta. Serve with remaining dressing.
7
8
Tip: Set out small bowls of prepared vegetables and have kids make their own kabob combination.
CategoryDinner
Ingredients
3/4 cup (175 mL) plain yogurt
1 clove garlic, pressed through garlic press
1 tbsp (15 mL) minced Ontario Red Onion
2 tsp (10 mL) each red wine vinegar and extra-virgin olive oil
3/4 tsp (4 mL) dried oregano
1/8 tsp (0.5 mL) each salt and freshly ground pepper
Kabobs:
4 Ontario Greenhouse Mini Cucumbers
Half each Ontario Greenhouse Sweet Red, Yellow and Orange Pepper
24 Ontario Greenhouse Grape Tomatoes
8 leaves Ontario Greenhouse Boston or Leaf Lettuce
3 tbsp (45 mL) crumbled Ontario Greek Feta Cheese
