Time 30m Yield 1 1/2 cups, 10 serving(s) Number Of Ingredients 5 Steps:
The night before, cut vegetables into bite-sized chunks. Soak skewers overnight in water. Marinade veggies overnight in airtight container in fridge. Skewer and grill over hardwood or charcoal fire.
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.
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Time 1h30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
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.
