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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Perfect at any backyard barbecue, served with a pilaf and garlic bread. For best results, vegetables should marinate for more than 2 hours, or even overnight. The marinating time in NOT included in the prep or cooking time. Ingredients:
1 small eggplant, about 3/4 lb cut into 2-inch cubes |
3 medium carrots, cut into 1/2-inch slices |
8 small red potatoes, about 2-3-inch in diameter |
3 medium zucchini, sliced lengthwise, then into 1-inch slices |
1 large red bell pepper, seeded and cut into 1-inch squares |
2 medium onions, cut in wedges (separate wedges into 2-3 layers each) |
16 whole mushrooms |
3/4 cup olive oil |
1/4 cup white vinegar or 1/4 cup lemon juice |
2 garlic cloves, minced |
1 teaspoon dijon mustard |
1/2 teaspoon oregano |
1/2 teaspoon marjoram |
1/2 teaspoon rosemary |
1/4 teaspoon ground pepper |
Directions:
1. Combine all ingedients for the Herb Marinade - and set aside.
2. Cook eggplant in 1 boiling water for 3 minutes and drain.
3. Cook carrots in 1 boiling water until just tender crisp and drain.
4. Cook unpeeled potatoes in 1 boiling water for approximately 15-20 minutes. Drain and cut in half.
5. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well.
6. Refigerate for 2 hours or overnight.
7. Drain veggies and reserve marinade.
8. Using 8 metal skewers, thread veggies, alternating varieties.
9. Place on lightly greased grill, over low heat.
10. Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.
11. Sprinkle lightly with salt before serving.
12. Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.
13. Makes 8 skewers; 2 skewers per person.
14. NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.
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