| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Caprial1 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Button mushrooms |
| 1 |
|
Sweet onion or red onion; cut into chunks |
| 1 |
sm |
Zucchini; cut into chunks |
| 1 |
sm |
Eggplant; cut into chunks |
| 1 |
|
Yellow squash; cut into chunks |
| 1 |
c |
Dry sherry |
| 3 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 1/4 |
c |
Sherry vinegar |
| 1 |
ts |
Green peppercorns |
| 2/3 |
c |
Extra virgin olive oil |
| 1 |
tb |
Chopped fresh thyme |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
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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