Recipe: Vegetable Kebabs

Avatar photo Staff July 6, 2017 at 12:27 pm
vegetable kebabs

 

These vegetable kebabs are the perfect dish on a summer night, especially if you have a chance to go to the farmer’s market and score some fresh cherry tomatoes, eggplant and other veggies to add to your kebabs. The eggplant and mushrooms really soak up the marinade, so make sure they lie flat on the pan. And another tip — tastes great with a little soy sauce when you serve it!

MARINADE:
2/3 cup olive oil
1/2 cup red wine vinegar or balsamic vinegar
5 medium cloves garlic, minced
1/2 tsp. salt
lots of freshly ground black pepper
1/2 tsp. marjoram or oregano
1/2 tsp. thyme
1/2 tsp. basil
a pinch or two of rosemary

KEBABS:
1 medium (6- to 7-inch long) eggplant, cut into 1 1/2-inch cubes
About a dozen cherry tomatoes
About a dozen medium-sized mushrooms
1 or 2 bell peppers (any color), cut into 2-inch strips
1 medium onion, cut into 1 1/2-inch cubes
1 1/2 lbs. very firm tofu, cut into 1 1/2-inch cubes

OPTIONAL ADDITIONS:
1-inch slices of corn on the cob, parboiled 5 minutes
1 1/2-inch chunks of potato or sweet potato, parboiled abut 8 minutes (until just tender)
1-inch chunks of zucchini or any summer squash

Prepare marinade in a long, shallow baking pan. Add add other ingredients and stir gently. Let marinate, stirring occasionally, for at least 2 hours and as long as overnight. Arrange the marinated tidbits on 9- or 10-inch skewers in an imaginative sequence. Grill over hot coals or broil, basting frequently with the marinade and turning every few minutes. The cooking time is not exact, so watch them carefully, and remove from the heat as soon as they seem done (tender, browned, perfect). Baste one more time, and serve hot t your delighted guests, not forgetting to mention that the skewers, if metal, might be hot. Serve with rice or pasta.

(From The New Moosewood Cookbook, by Mollie Katzen)