Vegetable Kabobs
Yield
4 servingsPrep
160 minCook
15 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
cut into 2 inch cubes |
*
|
| 3 | medium |
carrots
sliced 1/2 inch |
|
| 8 | small |
red skinned potatoes
|
*
|
| 3 | medium |
zucchini
sliced 1 inch |
|
| 1 | large |
sweet red bell peppers
seeded and cut into one inch squares |
|
| 2 | medium |
onions
cut into wedges, separate wedges into 23 layers each |
|
| 16 | Whole |
mushrooms
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
marinade
herb |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
cut into 2 inch cubes |
*
|
| 3 | medium |
carrots
sliced 1/2 inch |
|
| 8 | small |
red skinned potatoes
|
*
|
| 3 | medium |
zucchini
sliced 1 inch |
|
| 1 | large |
sweet red bell peppers
seeded and cut into one inch squares |
|
| 2 | medium |
onions
cut into wedges, separate wedges into 23 layers each |
|
| 16 | Whole |
mushrooms
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
marinade
herb |
* |
Directions
Cook eggplant in 1 inch boiling water for 3 minutes and drain.
Cook carrots in 1inch boiling water until just tender crisp and drain.
Cook unpeeled potatoes in 1inch boiling water for approximately 15 to 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 to 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 to 20 minutes before using.
This prevents the wood from burning.
