Greek Veggie Skewers

3 tablespoons extra-virgin olive oil
1 lemon, juiced
2 tablespoons wine vinegar
1/4 cups chopped fresh mint
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh thyme
1 clove garlic, minced
2 bay leaves
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon sea salt
1 red or yellow bell pepper, cut into 1-inch wedges from stem to root end
1 small eggplant, peeled and cut in 3/4-inch wedges from stem to root end
1 small summer squash, cut in 1-inch chunks
8 medium mushrooms, stems removed and brushed clean

In a large mixing bowl, combine oil, lemon juice, vinegar, mint, marjoram, thyme, garlic, bay leaves, pepper and sea salt. Add vegetables and toss to coat. Cover and refrigerate. Can be made up to 6 hours before cooking.

Prepare grill for cooking; ignite coals and allow them to ash over, 25 to 35 minutes. Thread vegetables on to skewers; put only one kind of vegetable on each skewer so each can be cooked to perfection in its own time. Place on medium-hot grill and cook, turning frequently, until vegetables are just tender, basting with marinade as they cook. Remove from skewers and toss together before serving.

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