Grilled Vegetables
Grilled Vegetable Kabobs
These vegetable kabobs look wonderful because of the red, green and yellow colors and they taste pretty good too. The pineapple chunks are a clever ingredient to use. Their texture ensures they stay on the skewers and their sweetness and stickiness goes perfectly with the vegetables.
If you are using wooden skewers, don't forget to soak them in water for a couple of hours before threading the vegetables, else they might catch fire on the grill. You can do this while you are marinating the vegetables in the vinaigrette. These vegetable kabobs can be served as a side dish with any meat or fish or as part of a vegetarian dish.
Grilled Skewered Veggies
Ingredients -
1 ½ lbs zucchini, in 1 inch slices
½ lb baby portobello mushrooms, no stalks
10 pineapple chunks
14 cherry tomatoes
1 bottle Italian vinaigrette
Preparation:
Wash the mushrooms, and then add them to the vinaigrette with the cherry tomatoes and zucchini.
Chill in the refrigerator for 5 hours. Drain the vegetables and keep the marinade.
Thread the vegetables and pineapple on to skewers and grill the vegetable kabobs over a moderate heat for 10 minutes, turning them a few times and basting them with the marinade.
You can either serve the kabobs on the skewers or transfer them to a serving dish.
For a more personal method of presentation, you could use long wooden skewers and serve the kabobs as a side dish.
(Serves 4)
A Picture of multi color grilled vegetable kabobs you can vary the ingredients in this recipe as many vegetables grill wonderfully and make excellent vegetable kabobs.
Kabob
Pronounced: (kà bobÆ), n.
Most often, kabobs. small pieces of meat or seafood seasoned or marinated and grill, often with tomatoes, green peppers, onions, or other vegetables, on some kind of skewer. Can also be strictly vegetarian made up of all vegetables. Best used with firm hard vegetables as they stand up to cooking better.