These veggie kebabs are so loaded up, they make a meal all by themselves. Mix up the colors and it will look as impressive as it tastes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 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
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1/8 teaspoon black pepper
Preparation:
Mix olive oil, vinegar, lemon juice, mustard, basil, parsley, garlic and pepper together in a large zip-top plastic bag. Add vegetables and toss. 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 over a medium flame and cover. Cook about 10-15 minutes, brushing with marinade every 3-4 minutes. Remove from grill when the vegetables are brown and tender.
