Tuesday, October 6, 2009

Vegetable Kabobs

I just tried these out over the weekend for company who really liked them. Go figure.

1 large red bell pepper
1 large sweet onion
2 large yellow squash
1 - 2 small eggplants, peeled
3-- 4 carrots, peeled
12 - 15 baby portabella mushrooms, destemmed
2 medium tomatoes
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped dill
1 teaspoon cracked black pepper
pinch of salt (to taste)
1/2 cup extra virgin olive oil

Chop bell pepper, onion, and tomatoes in large pieces; slice
squash and eggplant into 3/4" thick disks; cut carrots into 1" long

Mix all ingredients in bowl and let marinate for 1/2 hour or longer.
Slide onto kabob skewers and grill over hot coals for 15 - 20 minutes
or so until carrots are done (when they're done, everything else is, too).


1. You can actually marinate this mixture longer; I've kept it
overnight, in fact (although the eggplant turns dark and rather
unappetizing if you do, so I don't include it for overnight marinading).

2. Salt and pepper can easily be adjusted to individual tastes; so
can all the ingredient, of course.

3. I'm thinking of adding a bit of hot sauce or red pepper flakes
the next time for a bit of a kick. I'm also thinking of adding a little
chopped jalapeno; I'll let you know if that works out.

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