By Rita~ on June 14, 2004
Photo by Pneuma
Photo by Pneuma
"Use metal skewers so no need for soaking. With the left over veggies I made a yummy Grilled Veggie Tortellini Salad #93104."
Serving Size: 1 (375 g)
Servings Per Recipe: 6
"Thank you for this wonderful recipe. We have a grilling basket that I use to make grilled vegetables. It never fails that when I serve this I have requests for the recipe. I use a variety of vegetables, but have found it really important to include pineapple in the mix. One thing I have changed in the recipe is reduced the salt to 1 teaspoon instead of two. I often make this the day before and let it marinate over night. Thank you!!! Awesome Recipe!"
"We loved everything about this! It made for such an attractive and tasty assortment of veggies, and and the pineapples were such a nice addition. The marinade was fabulous (and easy) to boot! We'll definitely be making this again."
"Tried this recipe and it was a success. Every one loved it"
"This marinade is so delicious on both veggies as well as chicken. I have made it quite a few times for company and get rave reviews. Everyone always wants the recipe. It is my favorite marinade ever!"
"Yum! This was fantastic! I will definitely be making this again. The marinade would be really tasty on grilled chicken. I only marinated it for about 1 hour. Next time I will marinate it longer for even better taste. It was good even with just one hour, though. Thank you Rita for a great new recipe!"
"This marinade was so good! A definate keeper! My favourite parts were the mushrooms and pineapple chunks because they soaked up the flavour really well."
"I made the marinade for a large batch of vegetables for Mother's Day. It was worth the effort. I cooked 6 large batches of vegetables on the grill. Each time I put the cooked vegetables into the serving dish, my guests would come over and start eating right out of the bowl. I will use this recipe again."
"Wow - this is wonderful! I had to omit the garlic (allergic to it) but used ground lemon pepper and a bit more ginger. Also used to marinade chicken & shrimp. Delicious! Thanks will use a lot this summer."
"Really fantastic marinade; I'll be trying it on meat as well. The veggies were delicious - I also had a slightly different cast of characters, but no matter. It was fantastic."
"I'm hoping that Rita sees this and answers a question for me. I'm assuming that all the herbs and spices in this recipe are dried. Am I correct? I have a lot of fresh herbs growing in my garden right now, so I may substitute fresh herbs. I will need to increase the amounts if the quantities in the recipe are for dried herbs."
"I loved the marinade and added green peppers, left out the eggplant. I also halved the recipe. Thanks Rita!"
"May8-One has to try and eat healthy by eating veggies so had these as add ons to the meat skewers we prepared for the holidays. Opted out on the yellow squash (taste preference) and forgot to add the eggplants and mushrooms although they do grill well and taste great (especially the mushrooms). The veggies are so festive in color and nice to look and having a bite of the juicy tomatoes and onions were utterly delicious! Next time, I'll add the missed ingredients. Thanks for sharing this, Rita! Made and reviewed for Asian's Let's Get Skewered Tag Game 2008. May10-had this with all listed ingredients and found out that squash tastes good too."
"What a delicious marinade! I marinate all my meat using this recipe as well - it is the best thing out there!"
"THIS IS THE BEST RECIPE EVER!!! I wish I had taken a picture because my kabobs were so pretty! I omitted the eggplant, peppers, and mushrooms because I didn't have them and we didn't add the pineapple because of taste preferences. We used homegrown squash and zucchini and roasted over an open flame--HEAVEN. Seriously, I can see endless possiblities for this marinade and switching around the veggies. For lunch today we have some left over marinade so we are going to try a stir fry with some more marinaded veggies--now we have mushrooms! ;) Thank you for such an awesome recipe!"
"I loved these veggies! I couldn't find any type of Asian eggplant, so I had to skip that and I did add some onion. I also used red pepper instead of yellow for no other reason than they were on sale. DH didn't care for the cooked pineapple and I love it, so I ate his pineapple and he ate my tomatoes - good trade off!! Thanks for another great recipe!"
"We sure did enjoy these kabobs! The marinade was very easy to make and so very tasty. We will be making these again. Thanks for sharing your recipe. "
"This marinade is now one of my top 5 favorites of all time! We grill a lot, so we've tried a lot, and this marinade is a standout. It really wakes up the senses! I used tomatoes, peppers, zucchini; this would work well with meat too. Thanks Rita for another spectacular recipe!"
"This recipe is just fabulous! I loved it. I used it to marinate chiken kabobs and I also veggie kabobs. The flavor was so wonderful. I used my fresh herbs from my little herb garden. I didn't have any fresh oregeno so I substituted it with some fresh rosemary. My whole family just loved it even my picky brother! I served the yummy morsels with jasmine rice. Thanks Rita!"
"I made this for my Bunco group using chicken and shrimp along with veggies (tomatoes, mushrooms, zucchini, onions, and red, green, yellow & orange peppers). They were colorful and delicious! I put the kabobs together and put them in the marinade the night before the party, then came home from work and grilled them. Everyone wanted the recipe! "