| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Red Pepper; rinsed, cored, seeded, and cut into 1-inch pieces |
| 1 |
|
Yellow OR Green Pepper; rinsed, cored, seeded, and cut into 1-inch Pieces |
| 12 |
|
Button Mushrooms; stems trimmed and wiped clean, up to 16 |
| 8 |
|
Cherry Tomatoes; rinsed with stems removed |
| 12 |
|
1-inch-thick slices Zucchini or Summer Squash |
|
|
Olive oil for brushing on vegetables |
| 1/2 |
c |
Fresh Parsley Leaves; rinsed and patted dry |
| 1 |
c |
Fresh Cilantro Leaves; rinsed and patted dry |
| 1 |
tb |
Garlic; minced |
| 2 |
tb |
Red Wine Vinegar |
| 1 |
tb |
Fresh Lemon Juice |
| 1/2 |
c |
Mayonnaise; Regular or Low-fat |
|
|
Salt and Black Pepper to taste |
INSTRUCTIONS
PARSLEY SAUCE
Hello, Grilling Enthusiasts!
It used to be that the only vegetables anyone ever grilled outdoors were
onions and bell peppers wedged between chunks of meat on the ubiquitous
"shish kebab." But no more! Grilled vegetables have come into their own,
finding their way into almost every meal and many menus in some of the
finest restaurants.
Turn your backyard into a five-star restaurant and prepare this tasty
vegetable kebab tonight, as The Cook and Kitchen Staff head outside and get
grilling!
Prepare grill to medium heat. Soak skewers in water prior to preparing
kebabs.
Make four kebabs by threading the vegetables onto eight wooden skewers
(using them in pairs to hold the pieces more securely). Alternate peppers,
mushrooms, tomatoes, and zucchini (or summer squash) on each set of
skewers.
Brush the kebabs all over with olive oil. Grill, turning once or twice,
until the vegetables are cooked, just about 6 to 8 minutes total. Serve
warm or at room temperature with parsley sauce.
To prepare sauce, place all ingredients in a blender or the bowl of a food
processor fitted with the steel blade. Pulse or process until parsley and
cilantro are finely minced and all ingredients are thoroughly combined.
Kitchen Staff Tips: The Parsley Sauce can also be used as a dip. If
desired, you can substitute reduced-fat sour cream or plain yogurt for the
mayonnaise. The double-skewer technique keeps vegetables secure. Simply
thread the pieces on two skewers held parallel to each other to keep from
losing vegetables to breakage on the grill.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 15, 1998
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