July 12, 2009

Grilled Veg-Kabobs




Grilled marinated vegetables make a great and scrumptious side dish for outdoor cooked meals. Serve with grilled steaks and chops, roasted poultry and pork and even seafood like tuna steaks and salmon.

Veg-Kabobs
serves about 6

4 small red potatoes, quartered
1 red pepper -seeded and cut into squares
1 yellow pepper -seeded and cut into squares
2 small zucchini -cut into 1 inch slices
2 small yellow squash -cut into 1 inch slices
2 medium onions, peeled and cut into wedges
Marinade: 
2 tbsp grainy mustard
1 tbsp fresh rosemary or 1 1/2 tsp dried
1 tsp fresh basil, minced or 1/2 tsp dried
2 shallots, peeled and chopped
1/2 cup white wine vinegar
3 garlic cloves, peeled and minced
1/4 tsp black pepper
    Parboil potatoes until almost tender, about 6 minutes.
    Mix marinade ingredients and marinate all vegetables 4 to 6 hours at room temperature, or overnight in the refrigerator. Thread onto skewers and grill over coals or broil in the oven, approximately 5 minutes, basting with marinade and turning often. Spoon leftover marinade onto kabobs as a sauce.

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