Recipe by Crafty Lady 13
Tender, colorful vegetables and toasted bread cubes make a wonderful kabob combination. From the Most Loved Barbecuing cookbook. Time does not include 30 minute "marinating" time.
Top Review by White Rose Child
Yumm-o, this is tasty and fun to eat. I reduced the olive oil in the sauce; I felt there's really no need for that much fat. I also added some tomato paste to thicken it up. Only thing about this is, the bread tends to burn. I kept the chunks big, but some of them still got rather black. Will work on my technique! Thanks for posting this great, light summer meal.
- 1⁄3 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons sun-dried tomatoes packed in oil, drained
- 2 tablespoons fresh parsley, coarsely chopped
- 1 tablespoon honey
- 1 garlic clove
- 1⁄4 teaspoon salt
- 2 medium zucchini, cut into 1/2 inch thick slices (with peel)
- 20 fresh whole white mushrooms
- 2 medium red peppers, cut into 1 inch pieces (seeds and ribs removed)
- 1 sourdough bread, loaf cut into 1 inch cubes
- 10 bamboo skewers, soaked in water for 10 minutes (10 inches in length)
Directions See How It's Made
- Balsamic Sauce: Process first 7 ingredients in blender or food processor until smooth.
- Thread zucchini, mushrooms, red pepper and bread cubes alternately onto skewers. Place in a single layer in large shalow baking dish. Brush kabobs with sauce. Cover. Let stand for 30 minutes. Preheat grill to medium. Cook kabobs on greased grill for 15 minutes, turning occasionally, until bread is crisp and vegetables are tender.