| 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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