Name: Mediterranean Fig Kebabs on Mixed Greens
Ingredients: 1 cup Orchard Choice or Sun-Maid California Figs; 1/4 medium eggplant; 1/2 medium red onion; 1 medium red bell pepper; 1/2 cup dry sherry; 1/4 cup water; 1 tablespoon orange juice concentrate; 1 tablespoon soy sauce; 2 cloves garlic (finely chopped); 2 tablespoons olive oil; 1 tablespoon lemon juice; 2 teaspoons orange juice concentrate; 1 teaspoon dried thyme leaves

Mediterranean Fig Kebabs on Mixed Greens

Vegetarian kebabs should be this tasty. Thread dried figs, eggplant, and bell pepper onto a skewer for an easy vegetarian kebab recipe that’s ready in a flash.

Nutrition

Servings servings

Ingredients

Fig Kebabs

1 cup Orchard Choice or Sun-Maid California Figs
1/4 medium eggplant
1/2 medium red onion
1 medium red bell pepper

Sherry Marinade

1/2 cup dry sherry
1/4 cup water
1 tablespoon orange juice concentrate
1 tablespoon soy sauce
2 cloves garlic finely chopped

Citrus Dressing

2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons orange juice concentrate
1 teaspoon dried thyme leaves

Instructions

Trim stems off figs. Combine figs with marinade ingredients in a small saucepan. Cover and bring to boil. Reduce heat and simmer for 1 minute. Remove from heat and cool for 15 minutes. Meanwhile, slice eggplant into thin wedges, about 1/4-inch thick. Cut pepper and onion into 1 1/2 -inch squares. Remove figs with slotted spoon, reserving marinade and 2 figs. For kebabs, alternate eggplant, onion, pepper and figs on skewers. Set aside and prepare dressing. Dice the 2 reserved figs and combine with 1/4 cup reserved marinade; add to Citrus Dressing. Grill or broil kebabs 5 inches from heat source, brushing with remaining marinade and turning every 3 minutes. Grill for 6 to 10 minutes or until eggplant is soft. Toss 8 cups lettuce with remaining dressing; place on 4 plates. Sprinkle with 2 oz. feta cheese and 1/4 cup pine nuts then top with kebabs.

Notes

Photography David Campbell