Brochette of Garden Vegetables with Quinoa Blend

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2 large portobello mushrooms
1 large eggplant, cut into 1-inch cubes
6 small pattypan squash, stems removed
6 firm teardrop tomatoes or cherry tomatoes
2 shallots, peeled and minced
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh garlic
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
6 rosemary skewers or 6 short rosemary branches (or use metal skewers)
3 cups cooked quinoa (see note)
cilantro sprigs for garnish

With spoon, remove gills from underside of portobello mushrooms and discard. Cut each mushroom into 4 pieces. Place in medium bowl along with eggplant, squash and tomatoes.

In small bowl, mix together shallots, vinegar, oil, thyme, garlic, salt and pepper. Pour mixture over vegetables and gently toss until coated. Refrigerate 2 hours.

Prepare grill or heat broiler. With pastry brush, lightly oil grill. With tongs, gently place vegetables on grill or on oiled baking sheet under broiler, turning them as they cook. Once all sides are lightly marked with grill marks or tender-crisp, place vegetables on plate. Being careful to not burn yourself, thread vegetables onto rosemary skewers. Use 1 tomato per skewer and alternate remaining vegetables.

Place about 1/2 cup cooked quinoa on each of 6 plates. Gently top with vegetable skewer. Garnish with cilantro sprigs.

Note: To cook quinoa, combine 1-1/2 cups quinoa with 3 cups water, or vegetable broth in medium pan. Bring to boil. Reduce heat to low. Cover and simmer until liquid is absorbed and quinoa is tender, about 20 minutes. Season to taste. Makes 3 cups.

Makes 6 servings

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