Greek Vegetable Kabobs

Name: Greek Vegetable Kabobs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 small eggplant, about 3/4 lb cut into 2-inch cubes; 3 medium carrots, cut into 1/2-inch slices; 8 small red potatoes, about 2-3-inch in diameter; 3 medium zucchini, sliced lengthwise, then into 1-inch slices; 1 large red bell pepper, seeded and cut into 1-inch squares; 2 medium onions, cut in wedges (separate wedges into 2-3 layers each); 16 whole mushrooms; 3/4 cup olive oil; 1/4 cup white vinegar or 1/4 cup lemon juice; 2 garlic cloves, minced; 1 teaspoon Dijon mustard; 1/2 teaspoon oregano; 1/2 teaspoon marjoram; 1/2 teaspoon rosemary; 1/4 teaspoon ground pepper

Be the first to review this recipe

Recipe by luvcookn

Perfect at any backyard barbecue, served with a pilaf and garlic bread. For best results, vegetables should marinate for more than 2 hours, or even overnight. The marinating time in NOT included in the prep or cooking time.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

small eggplant, about 3/4 lb cut into 2-inch cubes
3

medium carrots, cut into 1/2-inch slices
8

small red potatoes, about 2-3-inch in diameter
3

medium zucchini, sliced lengthwise, then into 1-inch slices
1

large red bell pepper, seeded and cut into 1-inch squares
2

medium onions, cut in wedges (separate wedges into 2-3 layers each)
16

whole mushrooms
Herb Marinade
³⁄₄

cup olive oil
¹⁄₄

cup white vinegar or 1/4 cup lemon juice
2

garlic cloves, minced
1

teaspoon Dijon mustard
¹⁄₂

teaspoon oregano
¹⁄₂

teaspoon marjoram
¹⁄₂

teaspoon rosemary
¹⁄₄

teaspoon ground pepper

DIRECTIONS

Combine all ingedients for the Herb Marinade -- and set aside.
Cook eggplant in 1" boiling water for 3 minutes and drain.
Cook carrots in 1" boiling water until just tender crisp and drain.
Cook unpeeled potatoes in 1" boiling water for approximately 15-20 minutes. Drain and cut in half.
Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well.
Refigerate for 2 hours or overnight.
Drain veggies and reserve marinade.
Using 8 metal skewers, thread veggies, alternating varieties.
Place on lightly greased grill, over low heat.
Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.
Sprinkle lightly with salt before serving.
Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.
Makes 8 skewers; 2 skewers per person.
NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.