South Of The Border Vegetable Kabobs Recipe
Ingredients
| Garlic | 5 Clove (5gm), peeled | |
| Steak sauce | 1/2 Cup (16 tbs) | |
| Margarine | 1/4 Cup (16 tbs), melted | |
| Cilantro | 1 Tablespoon, finely chopped | |
| Ground cumin | 3/4 Teaspoon | |
| 1/4 teaspoon coarsely ground black pepper | ||
| Ground red pepper | 1/8 Teaspoon | |
| 3 ears corn, cut crosswise into 1 1/2-inch-thick slices and blanched | ||
| 3 medium plum tomatoes, cut into 1/2-inch slices | ||
| 1 small zucchini, cut lengthwise into thin slices | ||
| Baby carrots | 1 Cup (16 tbs), blanched | |
Directions
Mince 1 garlic clove; halve remaining garlic cloves and set aside.
In small bowl, combine steak sauce, margarine, cilantro, minced garlic, cumin and peppers; set aside.
Alternately thread vegetables and halved garlic cloves onto 6 (10-inch) metal skewers.
Grill kabobs over medium heat for 7 to 9 minutes or until done, turning and basting often with steak sauce mixture.
Remove from skewers; serve immediately.
In small bowl, combine steak sauce, margarine, cilantro, minced garlic, cumin and peppers; set aside.
Alternately thread vegetables and halved garlic cloves onto 6 (10-inch) metal skewers.
Grill kabobs over medium heat for 7 to 9 minutes or until done, turning and basting often with steak sauce mixture.
Remove from skewers; serve immediately.
Chef
