Tuesday, June 26, 2012

Marinated Veggie Kabobs

Super veggie kabobs here served over black Forbidden Rice, rice once reserved for the emperors of China. The longer these kabobs marinate, the better they are. Pair them with a marinated steak for a complete meal.
"Marinated Veggie Kabobs" served over Forbidden Rice.

1/4 cup olive oil
1/2 cup lemon juice
1/4 cup Dijon-style mustard
2 tablespoons maple syrup
3 cloves garlic, finely chopped
2 tablespoons fresh basil leaves, finely chopped
2 tablespoons fresh oregano, finely chopped
1 tablespoon fresh thyme, finely chopped
1 1/2 teaspoons salt
8 small mushrooms
16 cherry tomatoes
8 1 1/2-inch pieces zucchini
8 1 1/2-inch pieces yellow squash

1. In small bowl, mix together olive oil, lemon juice, mustard, syrup, garlic, herbs and salt. Set aside.

2. On 8 6-inch pre-soaked  wooden skewers, Thread vegetable onto skewers, beginning and ending with a cherry tomato,

3. Place skewers in container in a single layer. Pour marinade over skewers. Turn to coat. Marinate for a minimum of four hours or up to 24.

4. To cook, place grill plan over medium high heat. Place skewers on grill pan. Cook 4 to 5 minutes per side or until fork tender.

Servings: 4
Yield: 8 6-inch skewers

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Inactive Time: 8 hours
Total Time: 8 hours and 40 minutes

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