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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Greek Greek, Vegetarian, Bar-b-q 4 Servings

INGREDIENTS

1 Small eggplant about 3/4 lb. cut into 2" cubes
3 Medium carrots sliced 1/2"
8 Small red potatoes
3 Medium zucchini sliced 1"
1 Large red or green pepper seeded and cut into 1" sq.
2 Medium onions cut in wedges separate wedges into 2-3 layers each
16 Whole mushrooms
Herb marinade (see following recipe)
Salt and pepper to taste

INSTRUCTIONS

Date: Wed, 22 May 1996 23:06:55 -0500 (CDT)
From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com>
Cook eggplant in 1" boiling water for 3 minutes and drain.  Cook carrots in
1" boiling water until just tender crisp and drain.  Cook unpeeled potatoes
in 1" boiling water for approximately 15 - 20 minutes. Drain and cut in
half. Place eggplant, carrots, potatoes, zucchini, peppers, onions and
mushrooms in a large plastic bag. Add marinade, seal bag well. Refrigerate
for 2 hours or overnight. Drain vegetables and reserve marinade. Using 8
metal skewers, thread vegetables, alternating varieties. Place on lightly
greased grill, over low heat. Cook, turning often, basting with the
reserved marinade for 10 - 15 minutes, or until vegetables are tender.
Sprinkle lightly with salt before serving.  Remaining marinade can be used
again.  It can be refrigerated for up to 2 weeks. NOTE: if wooden skewers
are used, soak them in water for 15 - 20 minutes before using. This
prevents the wood from burning.
Posted to MealMaster Recipes List, Digest #143

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