Shelly's Recipe

Grilled - VEGETABLE KABOBS

Category: Sides

1 small eggplant, about 8 oz, peeled if desired & cut into 1 inch chunks
2 small fresh ripe tomatoes, quartered
1 medium size zucchini, about 6 oz, cut into 1 inch chunks
1 medium size yellow squash, about 6 oz, cut into 1 inch chunks
4 tbsp olive oil
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tbsp red wine vinegar
1 large clove garlic, crushed
1/2 tsp. dried mint leaves

Start fire in grill, placing grill rack 5 to 6 inch from coals (see note). Place vegetables, alternating as desired, on eight 8 inch metal skewers. Brush with oil, using about 2 tbsp; sprinkle with pepper and salt. When coals are ready (medium-hot), place kabobs on grill rack; cook 10-12 minutes, turning 3 to 4 times until vegetables are browned and tender.

Meanwhile, in small bowl using fork, beat remaining 2 tbsp oil, vinegar, garlic and mint to mix well; brush mixture over kabobs during last 2 minutes of cooking time.

Remove kabobs to platter; brush with any remaining garlic mint mixture. Serve hot or at room temperature. Serves 4-8

Note: If desired, vegetable kabobs may be cooked indoors in broiler. Heat broiler; after brushing with oil and seasoning, place kabobs on ungreased cookie sheet. Broil, 3-5 inch from heat source, 10-12 minutes, turning occasionally. Serve as directed.