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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from Jo Anne Merrill. It's simple and goes well with any barbecued dish. You can broil these kebabs, but watch them closely. Ingredients:
12 mushrooms |
2 green bell peppers |
1 red bell pepper |
1 pint cherry tomatoes |
2 onions (sweet onions such as vidalia, walla walla, bermuda) |
1 eggplant |
3 zucchini |
1/2 cup olive oil |
1/2 cup lemon juice |
salt, to taste |
black pepper, to taste |
Directions:
1. Prepare vegetables:.
2. Clean mushrooms and remove stems, seed peppers and cut into bite-sized chunks, peel onions and cut into chunks, remove stems from cherry tomatoes, slice zucchini into thick slices, cut eggplant into chunks.
3. Use 6 metal skewers about 6 to 8 inches long.
4. Thread vegetables onto skewers, alternating according to color for a nice presentation.
5. Brush with a marinade of the olive oil, lemon juice, salt and pepper.
6. Grill 4 inches from hot coals, turning and basting frequently.
7. Cook for about 12 to 15 minutes.
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