Thrusday, September 14, 2000
Grilled Veggie Kabobs
Whether you pick your produce from your yard, the
farmer's market, or your handy supermarket shelf,
we'd like to share with you some ideas for making the
most of an abundant harvest.
Today, for example, we bring you a recipe that offers
the opportunity to celebrate fine autumnal weather as
well as the produce of the season.
Grilled Veggie Kabobs
Serves 10
Ingredients:
1/4 cup Olive Oil
2 tablespoons Tarragon Vinegar (or use 2 tablespoons
White Wine Vinegar and 1/4 teaspoon dried Tarragon)
1 clove Garlic, crushed
Tbsp. fresh Thyme (or 1/4 tsp. dried)
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 large Yellow Squash
1 large Zucchini
1 large Green Bell Pepper
1 large Yellow Bell Pepper
1 large Red Bell Pepper
3/4 pound medium-size fresh Mushrooms
Whisk together oil, vinegar, garlic, thyme, salt,
and pepper.
Cut yellow squash and zucchini into 3/4-inch slices
and bell peppers into 1-inch squares.
Add squash, zucchini, bell peppers, and mushrooms
to oil mixture, and let stand for an hour or so, tossing
occasionally.
Drain vegetables, discarde marinade, and alternate
on skewers.
Cook, covered with grill lid, over medium-hot coals for
5-7 minutes on each side or until tender. (Or — if, say,
the weather doesn't cooperate — just cook the veggies
in the oven indoors at 350-F degrees.)
Enjoy the bounty!
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