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  • Serves 5
  • |
  • prep time: 15 minute(s)
  • |
  • marinate time: 30 minute(s)
  • |
  • cook time: 10 minute(s)
1/4 cup BertolliĀ® Extra Virgin Olive Oil
1 Tbsp. finely chopped garlic
2 tsp. salt
1 tsp. finely chopped fresh thyme leaves
1 tsp. finely chopped fresh rosemary leaves
1/2 tsp. grated lemon peel
Freshly ground black pepper
4 Japanese eggplants OR 1 small eggplant, sliced into 1-inch pieces
1 large red bell pepper, cut into chunks
8 small white onions, peeled
16 small mushrooms
8 cherry tomatoes
2 small zucchini, cut into 1-1/2-inch pieces

In large bowl, blend Olive Oil, garlic, salt, thyme, rosemary, lemon peel and black pepper. Add vegetables and toss to coat. Cover and marinate in refrigerator 30 minutes. Ā  Remove vegetables from marinade, reserving marinade. On skewers, alternately thread vegetables. Grill or broil kabobs, turning and brushing frequently with reserved marinade, 10 minutes or until vegetables are tender.