Grilled Vegetable Kebabs (version II)
Some vegetables, such as broccoli, potatoes and cauliflower, require precooking or they will burn on the outside before becoming tender within.
1/3 cup fresh lemon juice
1/4 cup olive oil
1/4 cup minced onion
1 clove garlic, minced
1 tablespoon crumbled dried oregano
salt and freshly ground black pepper to, to taste
1 medium eggplant sliced 1 inch thick and quartered
8 small red-skinned potatoes, parboiled
1 large zucchini, blanched and sliced 1 inch thick
8 whole peeled garlic cloves, blanched
1 medium red bell pepper
cut into 1-inch pieces
1 medium yellow bell pepper cut into 1-inch pieces
Prepare charcoal grill or preheat gas grill for at least 10 minutes.
Marinade: In large 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, turning and brushing with marinade often, about 5 minutes.
Makes 4 skewers.
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