Marinated Vegetable Kabobs Recipe
Ingredients
| 1 10-ounce package frozen Brussels sprouts | ||
| Salad oil | 1/2 Cup (16 tbs) | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Celery seed | 1 Teaspoon | |
| Parsley flakes | 1 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Dried basil | 1/4 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| 4 tomatoes, cut in wedges | ||
| Mushrooms | 4 Ounce | |
| 2 small cucumbers, cut in 1-inch slices | ||
Directions
Cook Brussels sprouts in boiling salted water till barely tender, about 5 minutes; drain.
Meanwhile, in screw-top jar combine salad oil, vinegar, garlic, celery seed, parsley flakes, salt, basil, and pepper; cover and shake well.
Place Brussels sprouts, tomatoes, mushrooms, and cucumbers in plastic bag set in deep bowl.
Pour marinade mixture over vegetables.
Close bag; refrigerate 6 to 8 hours or overnight, stirring occasionally.
Drain vegetables, reserving marinade.
On six skewers thread Brussels sprouts, tomatoes, mushrooms, and cucumbers.
Grill over medium coals till heated through, 15 to 20 minutes, turning and brushing frequently with marinade mixture.
Meanwhile, in screw-top jar combine salad oil, vinegar, garlic, celery seed, parsley flakes, salt, basil, and pepper; cover and shake well.
Place Brussels sprouts, tomatoes, mushrooms, and cucumbers in plastic bag set in deep bowl.
Pour marinade mixture over vegetables.
Close bag; refrigerate 6 to 8 hours or overnight, stirring occasionally.
Drain vegetables, reserving marinade.
On six skewers thread Brussels sprouts, tomatoes, mushrooms, and cucumbers.
Grill over medium coals till heated through, 15 to 20 minutes, turning and brushing frequently with marinade mixture.
Chef
