Vegetable kabobs
Yield: 4 Servings
Ingredients:
- 1 Small eggplant about 3/4 lb. - cut into 2" cubes
- 3 Medium carrots sliced 1/2"
- 8 Small red potatoes
- 3 Medium zucchini sliced 1"
- 1 Large red or green pepper - seeded and cut into 1" sq.
- 2 Medium onions cut in wedges - separate wedges into 2-3 - layers each
- 16 Whole mushrooms
Instructions:
Herb marinade (see - following recipe) Salt and pepper to taste Cook eggplant in 1" boiling water for 3 minutes and drain. Cook carrots in 1" boiling water until just tender crisp and drain. Cook unpeeled potatoes in 1" boiling water for approximately 15 - 20 minutes. Drain and cut in half. Place eggplant carrots potatoes zucchini peppers onions and mushrooms in a large plastic bag. Add marinade seal bag well. Refrigerate for 2 hours or overnight. Drain vegetables and reserve marinade. Using 8 metal skewers thread vegetables alternating varieties. Place on lightly greased grill over low heat. Cook turning often basting with the reserved marinade for 10 - 15 minutes or until vegetables are tender. Sprinkle lightly with salt before serving. Remaining marinade can be used again. It can be refrigerated for up to 2 weeks. NOTE: if wooden skewers are used soak them in water for 15 - 20 minutes before using. This prevents the wood from burning.
