Vegetable Kabobs
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Vegetable Kabobs
  Greek    Vegetarian    Vegetables  
Last updated 6/12/2012 1:28:21 AM. Recipe ID 63684. Report a problem with this recipe.
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      Title: Vegetable kabobs
 Categories: Greek, Vegetarian, Bar-b-q
      Yield: 4 Servings
      1    Small eggplant about 3/4 lb.
           - cut into 2" cubes
      3    Medium carrots sliced 1/2"
      8    Small red potatoes
      3    Medium zucchini sliced 1"
      1    Large red or green pepper
           - seeded and cut into 1" sq.
      2    Medium onions cut in wedges
           - separate wedges into 2-3
           - layers each
     16    Whole mushrooms
           Herb marinade (see
           - following recipe)
           Salt and pepper to taste
  Cook eggplant in 1" boiling water for 3 minutes and drain. Cook
  carrots in 1" boiling water until just tender crisp and drain. Cook
  unpeeled potatoes in 1" boiling water for approximately 15 - 20
  minutes. Drain and cut in half. Place eggplant, carrots, potatoes,
  zucchini, peppers, onions and mushrooms in a large plastic bag.  Add
  marinade, seal bag well. Refrigerate for 2 hours or overnight. Drain
  vegetables and reserve marinade. Using 8 metal skewers, thread
  vegetables, alternating varieties. Place on lightly greased grill,
  over low heat. Cook, turning often, basting with the reserved
  marinade for 10 - 15 minutes, or until vegetables are tender.
   Sprinkle lightly with salt before serving.  Remaining marinade can
  be used again.  It can be refrigerated for up to 2 weeks. NOTE: if
  wooden skewers are used, soak them in water for 15 - 20 minutes
  before using. This prevents the wood from burning.

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Recipe ID 63684 (Apr 03, 2005)

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