Veggie Kabobs with Herb and Garlic Marinade
Ingredients
· 1 cup eggplant chunks
· 1 cup red, yellow or green bell pepper chunks
· 1 cup pineapple chunks
· 1 cup red onion chunks
· 1 cup white button mushrooms
· 1 cup zucchini or yellow squash chunks
· 1 cup cherry tomatoes
· Marinade, recipe follows
· Wooden skewers, soaked in water for 30 minutes
Directions
Place the vegetables in a shallow dish or container. Pour marinade over
vegetables. Cover and refrigerate for 2 hours.
Preheat an outdoor grill to medium heat.
Remove vegetables from the marinade, reserving marinade. Thread vegetable
onto skewers, alternating colors. Cook skewers on grill until vegetables are
lightly charred all over, about 10 minutes, basting with reserved marinade
and turning occasionally.
Marinade
· ½ cup olive oil
· ½ cup lemon or lime juice
· ¼ cup water
· ¼ cup Dijon mustard
· 2 tablespoons maple syrup
· 2 tablespoons minced garlic
· 2 tablespoons chopped fresh basil leaves
· ½ teaspoon salt
· ½ teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. The marinade can be prepared
in advance or held covered in the refrigerator for up to 7 days.