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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 (8-ounce) cans tomato sauce |
2 tablespoons olive oil |
4 garlic cloves, minced |
1 tablespoon chopped fresh or dried rosemary |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 small eggplant |
1 red bell pepper |
1 green bell pepper |
1 large onion |
2 zucchini |
2 yellow squash |
1 (8-ounce) package whole fresh mushrooms |
Directions:
1. Stir together first 7 ingredients in a 13- x 9-inch baking dish; set aside.
2. Cut eggplant into 1-inch cubes. Cut bell peppers into 1 1/2-inch pieces. Cut onion into 8 wedges. Cut zucchini and yellow squash into 1/2-inch-thick slices.
3. Thread vegetables onto 6 (10-inch) skewers; place in sauce mixture, turning to coat. Cover and let stand 1 hour.
4. Remove kabobs from marinade, reserving marinade.
5. Grill, covered with grill lid, over medium heat (300° to 350°) 12 to 17 minutes; turn occasionally and baste with reserved marinade.
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