PUBLISHED 04/16/2008
By Paul Raftis
Ingredients:
- 1 red or yellow pepper, cored, seeded, de-ribbed, and cut into twelve 1 1/2-inch pieces
- 6 ounces zucchini, sliced into twelve 1/2-inch rounds
- 6 ounces red onion, cut into twelve 1 1/2-inch pieces
- 12 whole crimini or button mushrooms
Dressing:
- 1/4 cup red wine vinegar
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon chopped Italian parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon minced shallots
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/3 cup canola oil
To make dressing, place all dressing ingredients in a food processor or blender and process until well mixed. Pour dressing over vegetables. Allow vegetables to marinate in the refrigerator for two to three hours or overnight.
Prepare a hot barbeque grill. Thread vegetables onto four skewers, alternating between the kinds of veggies. Three of each should be on each skewer. When barbeque is hot, place skewers on grill and cook for five to seven minutes per side, turning once.
Once veggies are cooked, remove from grill and keep warm. Serve as a side dish with favorite entr?or over mixed greens with dressing of choice.
Makes four skewers. (serving size = 1 skewer)
Fat = 65.6 % total calories
Protein: 6.9%
Carbs: 27.4%
