Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Vegetarian
Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Small eggplant about 3/4 lb.
- cut into 2" cubes
3 Medium carrots sliced 1/2"
8 Small red potatoes
3 Medium zucchini sliced 1"
1 Large red or green pepper
- seeded and cut into 1" sq.
2 Medium onions cut in wedges
- separate wedges into 2-3
- layers each
16 Whole mushrooms
Herb marinade (see
- following recipe)
Salt and pepper to taste
Cook eggplant in 1" boiling water for 3 minutes and
drain. Cook carrots in 1" boiling water until just
tender crisp and drain. Cook unpeeled potatoes in 1"
boiling water for approximately 15 - 20 minutes.
Drain and cut in half.
Place eggplant, carrots, potatoes, zucchini, peppers,
onions and mushrooms in a large plastic bag. Add
marinade, seal bag well. Refrigerate for 2 hours or
overnight. Drain vegetables and reserve marinade.
Using 8 metal skewers, thread vegetables, alternating
varieties. Place on lightly greased grill, over low
heat. Cook, turning often, basting with the reserved
marinade for 10 - 15 minutes, or until vegetables are
tender.
Sprinkle lightly with salt before serving. Remaining
marinade can be used again. It can be refrigerated
for up to 2 weeks. NOTE: if wooden skewers are used,
soak them in water for 15 - 20 minutes before using.
This prevents the wood from burning.
