Curried Vegetable Kebabs

By á-174942

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

Details

Servings 8

Preparation

Step 1

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.