These veggie kebabs are a particular favorite. They can be made well in advance of any gathering and
cook fast and easily, with little supervision. This is one of the quickest ways to put together a vegetable
side dish that accompanies a grilled main dish. Since these kebabs are marinated, they can be prepared
ahead of time and put on the grill minutes before they are served.
MAKES 6 TO 8 KEBABS
INGREDIENTS:
KEBABS
- 2 medium zucchini
- 10 to 12 white mushrooms
- 2 medium red bell peppers
- 1 red onion
- 6 to 8 skewers
MARINADE
- 1⁄3 cup (80 ml) soy sauce
- 3 tablespoons (45 g) brown sugar
- 2 teaspoons rice wine vinegar
- 2 teaspoons sesame oil
- 1½ teaspoons grated ginger
- 2 cloves of garlic, minced
- ½ teaspoon white pepper
INSTRIUCTIONS:
- Combine all the ingredients for the marinade.
- Cut the zucchini into 1-inch (2.5 cm) thick rounds. Cut the mushrooms in half, leaving the stem intact. Core and cut the bell peppers into 1-inch (2.5 cm) pieces. Peel and cut the red onion into 1-inch (2.5 cm) pieces.
- Place the vegetables into a large bowl. Pour the marinade over the vegetables and toss gently to coat. Cover the bowl and place into the refrigerator for 1 hour.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the vegetables onto the skewers, alternating between each type. The zucchini should be placed onto the skewers from skin end to skin end and not through the center.
- Place the kebabs onto the grill. Cook the kebabs for 7 to 8 minutes, turning a few times during the cooking process.
- Remove the skewers from the grill and serve immediately.
