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Roasted Vegetable Kabobs with Wheatberry Salad

Serve grilled veggie-stacked kabobs over hearty wheat berries seasoned with carrots and onions.


1 cup wheatberries, soak overnight in water

1/4 cup Markon First Crop Carrots, diced

1/4 cup Markon First Crop Yellow Onions, diced

16 Markon First Crop Cherry Tomatoes

8 Ready-Set-Serve Broccoli Florets, al dente

8 Markon First Crop Mushrooms

1 Markon First Crop Yellow Squash, in strips

4 Markon First Crop Eggplants

4 wooden skewers

3 Tbsp. olive oil

Salt, pepper, and paprika to taste


In small pot, simmer wheatberries in 3 cups water until grain splits open. Strain; place in small mixing bowl. saute carrots and onions in 1 tsp. olive oil. Once browned, add to wheatberries; season with salt and pepper.

Place broccoli, eggplants, squash, tomatoes, and mushrooms in bowl; toss with remaining olive oil. Season with salt, pepper, and paprika. Alternate vegetables on skewer (see photo). Grill both sides of kabobs; place over a small spoonful of the wheatberry mixture. Serve immediately.