Grilled vegetable shish kebabs with sherry-peppercorn marina

6 servings

Quantity Ingredient
2 pounds Button mushrooms
1 \N Sweet onion or red onion; cut into chunks
1 small Zucchini; cut into chunks
1 small Eggplant; cut into chunks
1 \N Yellow squash; cut into chunks
1 cup Dry sherry
3 \N Cloves garlic; chopped
2 \N Shallots; chopped
¼ cup Sherry vinegar
1 teaspoon Green peppercorns
⅔ cup Extra virgin olive oil
1 tablespoon Chopped fresh thyme
\N \N Salt
\N \N Freshly ground black pepper

SHERRY-PEPPERCORN MARINADE

Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside.

To prepare the marinade, combine the sherry, garlic, and shallots in a small saute pan over high heat and reduce until about 1 tablespoon of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified.

Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes.

In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.

Converted by MC_Buster.

Per serving: 332 Calories (kcal); 25g Total Fat; (72% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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