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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I make these in the summer and winter, I broil in the winter, they are nice with beef or lamb. Ingredients:
1/4 cup olive oil |
1/4 cup dry white wine |
1/4 cup white wine vinegar |
1 shallot, minced |
1 tablespoon chopped tarragon |
salt and pepper, to taste |
8 ounces fresh mushrooms |
2 small bell peppers, cut into bite-size chunks (red, yellow, golden) |
Directions:
1. In a small bowl, thoroughly mix the marinade ingredients, set aside.
2. Alternately thread mushrooms and peppers onto four 10-inch bamboo skewers, dividing equally.
3. Place skewers in a shallow pan; pour marinade over.
4. Marinate at room temperature 30 to 60 minutes, turning occasionally.
5. Remove skewers from pan; reserve marinade.
6. Grill skewers over hot coals about 5 minutes, or until tender.
7. Serve hot, brushed with reserved marinade.
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