Vegetable Kabobs Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
Herb marinade, see following recipe
Salt and pepper to taste,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp