Vegetable Kebabs With Rosemary Recipe

Vegetable Kebabs With Rosemary Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
12 small: Button Mushrooms,
1/2 lbs: Firm Tofu Cut Into,
1/2 Inch: Cubes,
1 small: Red Pepper Cut Into,
Strips About 1 Inch Long,
And 1/2 Inch Wide,
12: Minature Corn,
3 small: Zucchini, Total Weight
About 3/4 Lb. Cut Into,
Slices 1/2 Inch Thick,
12: Cherry Tomatoes,
6: Kebab Skewers,

MARINADE
1 tsp: Mustard Powdder,
1: Garlic Clove Crushed,
2 tbsp: Clear Honey,
2 tbsp: Soy Sauce,
2 tbsp: Olive Oil,
Ground Black Pepper,

Directions:

1. Thread the Vegetables and Tofu Onto Skewers, Putting a Mushroom,
Then a Piece Of Tofu, Followed By Some Red Pepper, Corn, Zucchini and
a Cherry Tomato. 2. Continue in this Way until All Skewers Are Full.
3. To Make the Marinade, Mix Together the Mustard, Garlic and Honey,
Then Gradually Stir in the Other Ingredients. 4. Lay the Kebabs on a
Plastic or Glass Container Big Enough for Them To Lie Flat. 5. Spoon
the Marinade Over Them, Turning Them To Make Sure That All the
Vegetables Are Coated. 6. Let the Kebabs Marinate for At Least One
Hour, Preferably for Serveral Hours, Spooning the Marinade Over Them
Occasionally.
7. Cook the Kebabs Under a Hot Broiler or on the Grills for 10- 15
Minutes until All the Vegetables Are Tender, Turning the Skewers So
That the Vegetables Cook Evenly.
8. Pour the Remaining Marinade Into a Small Pitcher and Serve
Separately. (May Use Eggplant Cubes or Cauliflower Florets If
Desired.)


Source from luhu.jp