| 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
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”