Name: Greek Salad Kabobs w/ veggies
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

Yields1 Serving

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

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.

Kabobs: Cut each cucumber into 6 pieces. Cut each pepper into 8 chunks.

On eight 8-inch (20 cm) bamboo or metal skewers, thread 1 piece each of cucumber, pepper and tomato; repeat twice.

Brush each kabob liberally with dressing; place on lettuce-lined platter or individual plates. Sprinkle with feta. Serve with remaining dressing.

Tip: Set out small bowls of prepared vegetables and have kids make their own kabob combination.

CategoryDinner

Ingredients