Greek Vegetable Kabobs

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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