Asian Grilled Vegetable Kabob Recipe
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Ingredients
- 1 medium eggplant, sliced 1 in. thick and quartered
- 8 small red potatoes, parboiled
- 1 large zucchini, sliced 1 in. thick and blanched
- 8 whole, peeled garlic cloves, blanched
- 1 medium red bell pepper, cut into 1 in pieces
- 1 medium yellow bell pepper, cut into 1 in pieces
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Marinade
- 1/3 c. fresh lemon juice
- ¼ c. olive oil
- ¼ c. minced onion
- 1 clove garlic, minced
- 3 tbsp. fresh oregano or 1 tbsp. dried oregano
- salt and freshly ground pepper to taste
Method
- Ready charcoal grill or preheat gas grill for 10 minutes.
- Make marinade. In a shallow glass bowl, whisk together all marinade ingredients.
- Add vegetables and toss to coat. Let stand 10 minutes. thread vegetables on skewers, alternating for color.
- Grill until tender and lightly charred (about 5 min). Brush often with marinade as you cook.
- Serve immediately.
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