Lime marinated veggie skewers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Freshly squeezed lime juice |
| 2 | Cloves garlic, minced or | |
| Pureed | ||
| ½ | Red onion, peeled and | |
| Chunked | ||
| ½ | teaspoon | Salt |
| 1 | teaspoon | Freshly ground black pepper |
| ½ | cup | Olive oil |
| 2 | Bell peppers, preferably | |
| Different colors, cut into | ||
| 1 | Inch chunks | |
| 2 | Thin zucchini, cut into | |
| 1 | Inch chunks | |
| 1 | pint | Pearl onions, parboiled for |
| 5 | Minutes and peeled | |
| 3 | Italian Roma tomatoes, | |
| Stemmed, quartered and seed | ||
| Scooped out | ||
| 10 | ounces | White mushrooms, wiped |
| Cleaned and stemmed | ||
Directions
Soak 16 bamboo skewers in cold water for 30 minutes. In a blender, puree lime juice, garlic, red onion, salt, pepper and olive oil.
Place all vegetables in a large bowl and pour marinade over. Let marinate at room temperature one hour, then drain vegetables. Place vegetables on skewers in a festive manner, alternating colors and shapes. Heat grill to medium high. Brush grill well, then wipe with oiled paper towel. Place vegetable skewers on grill and cook a total of 8-10 minutes to desired doneness, turning occasionally. Remove from grill and serve.
TOO HOT TAMALES SHOW#TH6325