Grilled Vegetable Shish Kebabs with Sherry Peppercorn Marinade
2 pounds button mushrooms
Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside.
1 sweet onion or red onion, cut into chunks
1 small zucchini, cut into chunks
1 small eggplant, cut into chunks
1 yellow squash, cut into chunks
Sherry Peppercorm Marinade
1 cup dry sherry
3 cloves garlic, chopped
2 shallots, chopped
1/4 cup sherry vinegar
1 teaspoon green peppercorns
2/3 cup extra virgin olive oil 1 tablespoon chopped fresh thyme
salt freshly ground black pepper
To prepare the marinade, combine the sherry, garlic, and shallots in a small sauté pan over high heat and reduce until about 1 tablespoon of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes.
In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.
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