Vegetables Kebabs

1 large eggplant
1 medium onion
2 green bell peppers
3 large carrots
3 medium zucchini
9 small potatoes
18 whole large mushrooms
Marinade sauce
1 cup oil
1/3 cup wine vinegar
3 garlic cloves crushed
1 1/2 teaspoon hot mustard (Dijon)
1 teaspoon oregano
1 teaspoon dry basil
1/2 teaspoon dry marjoram
1/2 teaspoon dry rosemary
salt and pepper

Wash all vegetables but do not peel. Cube as for meat kebabs. Cut the onion in fourths and separate layers. Leave mushrooms whole unless very large. Then cut in half.

Boil eggplant cubes in very little water for 2 minutes and drain. Boil carrots and zucchini in the same manner for 6 minutes, and the potatoes for about 15 minutes. Let potatoes cool and cut in half. Place all vegetables (raw and cooked) in large bowl. Combine all ingredients for marinade and pour over vegetables. Cover and refrigerate for at least 3 hours or until next day.

Drain and reserve marinade. Thread vegetables carefully onto skewers making sure there is a variety of vegetables on skewer. Cook on grill for about 15 minutes turning frequently and basting with marinade. Sprinkle with salt before serving. Can be served with Middle East Pilaf.

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