Marinated Veggie Kabobs
1 medium eggplant, chopped 1"
2 small zucchini, chopped 1"
1 or 2 red or green bell peppers, chopped 1"
8 medium button mushrooms, chopped 1"
2-4 small-medium yellow onions, chopped 1"
1/4 cup cider or balsamic vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon rosemary
2 cloves garlic, chopped
salt and pepper, to taste
1. Place the vegetables into a large bowl. In another bowl, combine the vinegar, mustard, rosemary, garlic, and salt and pepper and whisk into a uniform liquid.
2. Pour the liquid over the vegetables and, using your hands, turn the ingredients to ensure each piece is well coated. Cover with plastic wrap and marinate in the refrigerator overnight.
3. To cook, preheat oven to broil and thread the vegetables onto metal skewers. Reserve the marinade to baste kabobs.
4. Place the skewers in a broiler pan and cook under the broiler for 10-15 minutes. Baste the cooking kabobs with the marinade periodically during the cooking.
Serve over rice or couscous with the leftover marinade as a light sauce. This is great as leftovers, too. The flavors intensify.
SO HOW'D IT GO?
This recipe will be delicious. I've made kabobs before! They are awesome. They were better than a restaurant, I've had before. Yum! You will find great free recipes http://delectableveganfood.blogspot.com.
I grill veggies all the time in the summer. Usually I just brush with exta virgin olive oil and sprinkle salt and pepper. Also, because veggies can fall through the grates on grills if you are not careful, you can buy a special skillet like pan with holes and a long handle made specifically to grill veggies easily.
I made this for lunch toady. The veggies were mariated almost 24 hrs. It was really good. The oly thing I chaged was not addig the onion because I did not feel like cutting it up. Also, I just broiled them loosly on a pan instead of making kabobs.
LOVED IT! added soy sauce for salt and it was devine. even 'my food' hating dad liked it.