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Grilled Kabobs

1 small eggplant, about 8 ounces, peeled if desired & cut into 1" chunks
2 small fresh ripe tomatoes, quartered
1 medium size zucchini, about 6 ounces, cut into 1" chunks
1 medium size yellow squash, about 6 ounces, cut into 1" chunks
4 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons red wine vinegar
1 large clove garlic, crushed
1 teaspoon coarsely chopped fresh mint leaves or 1/2 teaspoon. dried

Start fire in grill, placing grill rack 5 to 6 inches from coals (see note). Place vegetables, alternating as desired, on eight 8 inch metal skewers. Brush with oil, using about 2 tablespoons; sprinkle with pepper and salt. When coals are ready (medium-hot), place kabobs on grill rack; cook 10-12 minutes, turning 3 to 4 times until vegetables are browned and tender. Meanwhile, in small bowl using fork, beat remaining 2 tablespoons oil, vinegar, garlic and mint to mix well; brush mixture over kabobs during last 2 minutes of cooking time. Remove kabobs to platter; brush with any remaining garlic mint mixture. Serve hot or at room temperature. Makes 4-8 servings. Note: If desired, vegetable kabobs may be cooked indoors in broiler. Heat broiler; after brushing with oil and seasoning, place kabobs on ungreased cookie sheet. Broil, 3-5 inches from heat source, 10-12 minutes, turning occasionally. Serve as directed.

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