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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This medley of bell peppers, zucchini, eggplant, and red onion can be served on its own or as a side dish. Ingredients:
1 large red bell pepper |
1 large green bell pepper |
1 large orange bell pepper |
1 large zucchini |
4 baby eggplants |
2 medium red onions |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1 garlic clove, crushed |
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary |
salt and pepper |
freshly cooked cracked wheat (bulgur) |
tomato and olive relish |
Directions:
1. Halve and seed the peppers and cut into even-size pieces, about 1 inch wide.
2. Trim the zucchini, cut in half lengthwise, and slice into 1 inch pieces.
3. Place the bell peppers and zucchini in a large bowl.
4. Trim the eggplants and cut them into fourths lengthwise, then peel the onions, and cut each of them into 8 even-size wedges.
5. Add the eggplants and onion to the bell peppers and zucchini.
6. In a small bowl, whisk the lemon juice with the olive oil, garlic, and rosemary- Season to taste with salt and pepper.
7. Pour the mixture over the vegetables and stir to coat evenly.
8. Thread the vegetables onto 8 metal or presoaked wooden skewers.
9. Arrange the kabobs on the broiler rack and cook under a preheated broiler, turning frequently, for about 10 to 12 minutes, until the vegetables are lightly charred and just softened (Alternatively, cook on a barbecue grill over hot coals, turning frequently, for about 8 to 10 minutes, until softened and beginning to char).
10. Remove the vegetable kabobs from the heat and serve immediately with freshly cooked cracked wheat and a tomato and olive relish.
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