Marinated in a Dijon-herb mixture, these colorful vegetable kebabs are bursting with flavor. Use as a side to grilled meats or simply serve by themselves.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Serves 4
Ingredients:
- 1 small yellow squash, sliced into 1/4 inch pieces
- 1 Bermuda onion
- 4 mushroom caps
- 1 red pepper, cut into 8 pieces
- 1 Japanese eggplant, cut into 1/4 inch slices
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation:
Mix olive oil, vinegar, lemon juice, mustard, basil, parsley, garlic, salt and black pepper together in a small bowl. Place cut vegetables in a resealable plastic bag. Pour marinade over vegetables, toss and seal bag. Let sit in refrigerator for 2-3 hours. Preheat grill. Place vegetables on skewers alternating as you go. Reserve marinade to brush vegetables as they cook. Place kebabs over a medium flame and cover. Cook for 10-12 minutes, brushing with marinade every 3-4 minutes. Remove from grill when the vegetables are brown and tender.
