Vegetable kabobs

One of my all time favorite dishes is Shish Kabob (or Shish Kabab). Whether it's Middle Eastern, Arabic or Israeli, I love the suckers. I make them with lamb, beef or poultry; in sandwiches, pita bread, or over rice pilaf or steamed white rice. But what do you do if you're a vegetarian? Well, you can make veggie kebobs. That's right, veggie style. And just the same way as you would prepare regular shish kebob.

So, for my vegetarian friends, what follows is a vegetable kebob recipe. You can use almost any firm vegetable for this; just cut them up into pieces. You can try broccoli florets, or asparagus, or cauliflower, Brussels sprouts, or even add tofu. In this recipe I went for zucchini, cherry tomatoes, onions, pimentos, and white mushrooms. In terms of mushrooms, you can substitute portobello, cremini, oyster mushrooms, shitake or any other. Let your imagination run wild.


2 medium zucchini, washed, with ends cut off, and each zucchini cut into 6 slices
12 cherry tomatoes, washed and dried with paper towels
2 pounds fresh white mushrooms, washed and dried with paper towels
2 large onion, peeled and cut into eights
I large bell pepper (pimento), green, yellow or red, washed and cut into squares
1/2 cup olive oil
2 tablespoons fresh chopped parsley
1/2 teaspoon dried oregano
3 garlic cloves, finely minced
1/4 teaspoon freshly ground black pepper

1.  Place vegetables on skewers, alternating vegetables.

2. Place olive oil in a small bowl. Add parsley, oregano, garlic and pepper. Mix well; and brush over all the vegetables.
3. Place skewers under the grill in an oven; or in an outdoor grill, either using a gas grill or over hot coals. Grill for about 5 minutes. Turn and grill another 5 minutes, brushing with olive mixture frequently while cooking.  
    Yield: 4 to  servings.
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