Curried Vegetable Kebabs

Curried Vegetable Kebabs
Curried Vegetable Kebabs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 16

    large broccoli florets

  • 16

    large cauliflower florets

  • 16

    button mushrooms wiped clean

  • 2

    large red onions each cut 8 wedges

  • 2

    green peppers stemmed, seeded, and cut into 16 pieces

  • 2

    orange or yellow peppers stemmed, seeded, and cut into 16 pieces

  • 2

    red peppers stemmed, seeded, and cut into 16 pieces

  • 1

    eggplant stemmed, and cut into 1" cubes

  • 1

    cup Curry And Herb Marinade (see recipe)

  • 8

    bamboo skewers

Directions

Fill a pot with water and bring it to a boil. Add broccoli and cook 1 to 2 minutes or until it turns bright green. Remove the broccoli with a slotted spoon and immediately plunge into a bowl of ice water to stop the cooking process. Remove the broccoli from the ice water and allow to dry on a towel. Repeat the same process with the cauliflower. Thread the vegetables onto the skewers in the following order: 1 button mushroom, 1 wedge of red onion, 2 pieces of orange pepper, 2 cauliflower florets with the tops facing outward, 2 pieces of green pepper, 2 pieces of eggplant, 2 pieces of red pepper, 2 broccoli florets with the tops facing outward, 1 wedge of red onion, and end with 1 button mushroom. Repeat the same procedure for the remaining skewers. Place the skewers in a large casserole dish, pour the marinade over the top of the kabobs, and rotate them a bit to fully coat with the marinade. Cover, place in the refrigerator, and allow to marinate for 1 hour. Place the skewers on a hot grill, turn them over often, and cook until lightly charred on all sides, approximately 10 minutes total cooking time. Transfer the kabobs to a large platter and serve 1 kabob per person. This recipe yields 8 servings.

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