Yield: 6 servings
Measure | Ingredient |
---|---|
12 \N | Mushrooms |
2 \N | Green bell peppers |
1 \N | Red bell pepper |
1 pint | Cherry tomatoes |
2 \N | Onions -- * see note |
1 \N | Eggplant |
3 \N | Zucchinis |
½ cup | Olive oil |
½ cup | Lemon juice |
\N \N | Salt -- to taste |
\N \N | Black pepper -- to taste |
* Use a sweet onion such as Vidalia, Imperial Sweet or use an onion such as Bermuda.
1. Prepare vegetables. Clean mushrooms and remove stems, seed peppers and cut into bite-sized chunks, peel onions and cut into chunks, remove stems from cherry tomatoes, slice zucchini into thick slices, cut eggplant into chunks. 2. Use 6 metal skewers about 6-8 inches long. Thread vegetables onto skewers, alternating according to color for a nice presentation. 3. Brush with a marinade of the olive oil, lemon juice, salt and pepper. Grill 4 inches from hot coals, turning and basting frequently. Cook for about 12-15 minutes.
Recipe By : Jo Anne Merrill