ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Artichoke and Eggplant Skewers

Yield 8 servings (serving size: 1 skewer)
We use frozen artichoke hearts for convenience. Use fresh baby artichoke hearts, if you like, but blanch them first in boiling water with lemon juice for eight minutes or just until barely tender; quarter and arrange on skewers. Serve with Tzatziki.

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh oregano
  • 4 teaspoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 6 frozen artichoke hearts, thawed and quartered
  • 24 (1-inch) cubes eggplant (about 3/4 pound)
  • 24 cherry tomatoes
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Lemon wedges (optional)

Nutrition Information

  • calories 45
  • fat 2.5 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 1.1 g
  • carbohydrate 5.7 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 80 mg
  • calcium 14 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. Combine first 4 ingredients in a small bowl; stir well with a whisk.

  3. Thread artichoke hearts, eggplant, and tomatoes alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 6 minutes or until tender, turning frequently. Place skewers on a platter; brush with juice mixture. Sprinkle with salt and pepper. Serve with lemon wedges, if desired.