
Prep Time | 15 Minutes |
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Marinate for | 30 Minutes |
Cook Time | 10 Minutes |
Vegetable Kabobs
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Ingredients
- 1/4 cup Bertolli® Extra Virgin Olive Oil
- 1 Tbsp. garlic
- 2 tsp. salt
- 1 tsp. finely chopped fresh thyme
- 1 tsp. finely chopped fresh rosemary
- 1/2 tsp. grated lemon peel
- 1/4 tsp. 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
Directions
- 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.
- 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.