Thursday, September 01, 2005

Vegetable Kabobs

Source: Sunset

1 small (about 3/4 pound) unpeeled eggplant, cut into 2" cubes
2 large carrots, cut into 1/2-inch slices
1 dozen small thin-skinned potatoes (2 inches is diameter)
3 medium zucchini, cut crosswise into 1-inch slices
2 small red or green bell peppers, seeded and cut into 1-inch squares
1 large onion, cut into wedges and layers separated
16 whole large mushrooms

Herb Marinade:
3/4 cup salad oil (I use 1/4 cup)
1/4 cup white wine vinegar (I use 1/2 cup)
2 cloves garlic, minced or pressed
1 teaspoon Dijon mustard
1 teaspoon dry basil
1 teaspoon oregano
1/2 teaspoon marjoram leaves
1/2 teaspoon dry rosemary
1/4 teaspoon pepper

Cook eggplant in 1 inch boiling water for 3 minutes; drain. Cook carrots in 1 inch boiling water until crisp-tender (about 6 minutes); drain. Cook unpeeled potatoes in 1 inch boiling water just until tender (about 20 minutes); drain and cut in half.

Place eggplant, carrots, potatoes, zucchini, bell peppers, onion, and mushrooms in a plastic bag. Perpare the herb marinade by mixing all ingredients together in a small bowl. Pour marinade over vegetables. Seal bag and refrigerate for 2 hours or until the next day.

Drain and reserve marinade from vegetables. Onto 8 sturdy metal skewers, alternately thread vegetables. Place on a lightly greased grill 4 to 6 inches above solid bed of low-glowing coals. Cook, turning often and basting with reserved marinade, for 10 to 15 minutes or until vegetables are tender (we like to cook them until the vegetables are slighly charred). Sprinkle lightly with salt before serving. Makes 4 servings of 2 skewers each.

My notes: This is one of those recipes that you can change around to your liking. I tend to use mushrooms, peppers, zucchini, onions, tomatoes and sometimes potatoes. It is definitely necessary to cook the potatoes until just tender before grilling - otherwise it takes a very, very long time for the potatoes to get fully cooked on the grill.

The shrimp worked really well with this marinade - the shrimp retained the flavor of the marinade nicely. Often marinades just don't lend all that much flavor, but this one did. It would probably work nicely with chicken as well.

I talked about this recipe HERE.

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