Marinated Vegetable Kabobs Recipe
Ingredients
| 1/4 medium green-bell pepper, cut in wedges | ||
| 1/4 medium red-bell pepper, cut in wedges | ||
| 1/2 small onion, cut in wedges | ||
| Water | 3 Tablespoon | |
| 1/2 cup oil-base salad dressing with herbs and spices | ||
| Dry white wine | 2 Tablespoon | |
| Worcestershire sauce | 2 Teaspoon | |
| 1/4 teaspoon dried leaf tarragon | ||
| Mushrooms | 4 | |
| Artichoke hearts | 1/2 Can (10oz), drained | |
| Cherry tomatoes | 4 | |
Directions
1. In a medium bowl, combine green and red peppers, onion and water. Cover with waxed paper or plastic wrap. Microwave at 100% (high) 3 minutes or until crisp-tender. Remove vegetables with a slotted spoon, reserving juices in bowl. Set vegetables aside.
2. To vegetable juice in bowl, add salad dressing, wine, Worcestershire sauce and tarragon; whisk until combined. Microwave at 100% (high) 1-1/2 to 2 minutes or until boiling. Add pepper and onion wedges, mushrooms and artichoke hearts. Cover and marinate at room temperature 30 minutes; stir occasionally.
3. To serve, drain vegetables, reserving marinade. Thread marinated vegetables and tomatoes alternately on 12 inch bamboo skewers. Place in a 10" x 6" baking dish. Drizzle with some of the reserved marinade. Cover with vented plastic wrap. Microwave at 100% (high) 3 minutes or until heated through; drizzle with reserved marinade after 2 minutes. Let stand, covered, 2 minutes.
2. To vegetable juice in bowl, add salad dressing, wine, Worcestershire sauce and tarragon; whisk until combined. Microwave at 100% (high) 1-1/2 to 2 minutes or until boiling. Add pepper and onion wedges, mushrooms and artichoke hearts. Cover and marinate at room temperature 30 minutes; stir occasionally.
3. To serve, drain vegetables, reserving marinade. Thread marinated vegetables and tomatoes alternately on 12 inch bamboo skewers. Place in a 10" x 6" baking dish. Drizzle with some of the reserved marinade. Cover with vented plastic wrap. Microwave at 100% (high) 3 minutes or until heated through; drizzle with reserved marinade after 2 minutes. Let stand, covered, 2 minutes.
Chef
