| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Caprial1 |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Button mushrooms |
| 1 |
|
Sweet onion or red onion |
|
|
cut into chunks |
| 1 |
|
Zucchini, cut into chunks |
| 1 |
|
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 |
t |
Green peppercorns |
| 2/3 |
c |
Extra virgin olive oil |
| 1 |
T |
Chopped fresh thyme |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
minutes. |
INSTRUCTIONS
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 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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