Vegetable Kabobs Recipe
Ingredients
| 8 wooden skewers, 6-in. long | ||
| 8 green pepper chunks, 1-in | ||
| Mushrooms | 8 Large | |
| Cherry tomatoes | 8 | |
| 8 zucchini chunks, 1-in | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| 1/2 teaspoon instant beef bouillon granules | ||
| White wine | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Thyme leaves | 1/4 Teaspoon | |
| Marjoram | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
Directions
On each of the 8 skewers place 1 pepper chunk, mushroom, tomato and zucchini chunk.
In 12 x 8 - in baking dish blend water and bouillon.
Stir in wine and seasonings.
Add kabobs and turn to coat.
Cover dish with wax paper.
Let stand in refrigerator 2 to 3 hours, turning once or twice.
Discard marinade.
Place kabobs on roasting rack.
Microwave at High 4 to 7 minutes, or until vegetables are tender-crisp, turning over and rearranging after half the time.
In 12 x 8 - in baking dish blend water and bouillon.
Stir in wine and seasonings.
Add kabobs and turn to coat.
Cover dish with wax paper.
Let stand in refrigerator 2 to 3 hours, turning once or twice.
Discard marinade.
Place kabobs on roasting rack.
Microwave at High 4 to 7 minutes, or until vegetables are tender-crisp, turning over and rearranging after half the time.
Chef
