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Thread: Grilled Vegetable Kabobs

  1. #1
    Super Member sondray's Avatar
    Join Date
    Sep 2007
    Location
    Natural Bridge, VA
    Posts
    4,785
    Grilled Vegetable Kabobs

    1 sm. eggplant, about 8 oz., peeled if desired & cut into 1" chunks
    2 sm. fresh ripe tomatoes, quartered
    1 med. size zucchini, about 6 oz., cut into 1" chunks
    1 med. size yellow squash, about 6 oz., cut into 1" chunks
    4 tbsp. olive oil
    1/2 tsp. freshly ground black pepper
    1/4 tsp. Salt
    2 tbsp. red wine vinegar
    1 lg. clove garlic, crushed
    1 tsp. coarsely chopped fresh mint leaves or 1/2 tsp. Dried

    Start fire in grill, placing grill rack 5 to 6 inches from coals. Place vegetables, alternating as desired, on eight 8 inch metal skewers. Brush with oil, using about 2 tablespoons; sprinkle with pepper and salt. When coals are ready (medium-hot), place kabobs on grill rack; cook 10-12 minutes, turning 3 to 4 times until vegetables are browned and tender. Meanwhile, in small bowl using fork, beat remaining 2 tablespoons oil, vinegar, garlic and mint to mix well; brush mixture over kabobs during last 2 minutes of cooking time. Remove kabobs to platter; brush with any remaining garlic mint mixture. Serve hot or at room temperature. Makes 4-8 servings. Note: If desired, vegetable kabobs may be cooked indoors in broiler. Heat broiler; after brushing with oil and seasoning, place kabobs on ungreased cookie sheet. Broil, 3-5 inches from heat source, 10-12 minutes, turning occasionally. Serve as directed.

  2. #2
    live2teach's Avatar
    Join Date
    Mar 2007
    Location
    Good Ole' West Virginia
    Posts
    1,639
    I've made grilled vegetable kabobs with a little meat before, I've also made fruit kabobs....I love any type of kabobs...lol.

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