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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a fun way to eat your veggies, and soaking the skewers in vinaigrette gives them flavor from the inside out. Ingredients:
12 eggplant cut into 1-inch cubes |
egg whites, lightly beaten |
bread crumbs |
salt |
pepper |
12 cherry tomatoes, that have not been refrigerated |
12 1/2-inch zucchini slices |
12 raw pearl onions, peeled |
12 whole mushrooms, cleaned |
12 1-inch fresh mozzarella cubes or boconccini |
olive oil |
6 wooden skewers soaked in a balsamic vinaigrette |
Directions:
1. Coat the eggplant cubes in egg whites, then in bread crumbs.
2. Thread two of each of the vegetables onto a soaked skewer and season with salt and pepper to your taste. Brush lightly with olive oil.
3. Place this on a grill until the zucchini is done.
4. Serve with marinara sauce on the side, and sprinkle with freshly-chopped basil and drizzle with Olive oil.
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