Author Notes
Next time you are grilling vegetables, make some extra to use in this simple, but delicious dish. —Judy Lucz
Ingredients
- On the Grill
-
1
large red bell pepper
-
1
large yellow bell pepper
-
1
medium green bell pepper
-
1
large yellow onion
-
1 pound
chicken breast or pork loin
-
1
lemon
-
Olive oil to taste
- Noodles and Sauce
-
1
box of Trader Joe's Tomato & Roasted Red Pepper Soup
-
2 pounds
zucchini
Directions
-
If using wooden skewers, let soak in water while doing the prep work. Cut meat into large 1 inch cubes, place in a bowl, add the juice of 1 lemon and some olive oil. Mix and let sit in fridge to marinate for 30 min. Cut vegetables to be grilled into large 1 inch chunks, place in a large bowl, and mix with olive oil to coat.
-
Heat grill. Make kebobs threading the various vegetable chiunks with the meat onto the skewers. When all are skewered, grill, turning once make sure meat is cooked through. Set aside.
-
Turn the zucchini into noodles using a spiralizer or a vegetable peeler. Place in a large bowl. Then heat the soup in a large pot, sliding the grilled kebobs directly into the pot.
In a separate skillet, heat some olive oil and then toss tin he zucchini noodles, turning them a few times until they are hot. Using tongs, place the noodles on 4 plates, and ladle the vegetable sauce over the top. Add Parmesan cheese and Shiracha if desired. Enjoy!
-
This dish is easily converted to Vegan, but omitting the meat, and it's still just as good!
See what other Food52ers are saying.