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FIGS - MEDITERRANEAN FIG KEBABS ON MIXED GREENS

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FIGS - MEDITERRANEAN FIG KEBABS ON MIXED GREENS

Makes 4 servings

 

Fig Kebabs

12 medium size fresh figs

1 (1 1/4 lbs) medium eggplant

1/2 medium red onion

1 medium red bell pepper

 

Sherry Marinade

1/2 cup dry sherry

1/4 cup water

1 Tbsp orange juice concentrate

1 Tbsp soy sauce

2 cloves garlic, finely chopped

 

Citrus Dressing

1 1/2 Tbsps olive oil

1 Tbsp lemon juice

2 tsps orange juice concentrate

1 tsp thyme leaves

 

Salad

8 cups mixed lettuce

2 ounces crumbled feta cheese

1/4 cup chopped, toasted, pistachios

 

 

In small saucepan, combine figs and marinade

ingredients. Cover and bring to boil. Reduce heat and

simmer for 1 minute. Remove from heat and cool for 15

minutes.

 

Meanwhile, cut eggplant lengthwise into quarters.

Slice one quarter crosswise into thin wedges, about

¼-inch thick.

 

Cut pepper and onion into 1½-inch squares.

 

Remove figs with slotted spoon, reserving marinade and

two figs.

 

For kebabs, alternate eggplant, onion, pepper and figs

on skewers. Set aside and prepare dressing.

 

Dice the two reserved figs and combine with ¼ cup

reserved marinade; add to Citrus Dressing.

 

Grill or broil kebabs 5 inches from heat source,

brushing with remaining marinade and turning every 3

minutes. Grill for 6 to 10 minutes or until eggplant

is soft.

 

Toss lettuce with remaining dressing; place on 4

plates. Sprinkle with cheese and nuts then top with kebabs.

 

 

 

 

 

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OMG, thank you! I LOVE figs!!

 

Renuka Singh <rsingh7567 wrote: FIGS - MEDITERRANEAN FIG

KEBABS ON MIXED GREENS

Makes 4 servings

 

Fig Kebabs

12 medium size fresh figs

1 (1 1/4 lbs) medium eggplant

1/2 medium red onion

1 medium red bell pepper

 

Sherry Marinade

1/2 cup dry sherry

1/4 cup water

1 Tbsp orange juice concentrate

1 Tbsp soy sauce

2 cloves garlic, finely chopped

 

Citrus Dressing

1 1/2 Tbsps olive oil

1 Tbsp lemon juice

2 tsps orange juice concentrate

1 tsp thyme leaves

 

Salad

8 cups mixed lettuce

2 ounces crumbled feta cheese

1/4 cup chopped, toasted, pistachios

 

 

In small saucepan, combine figs and marinade

ingredients. Cover and bring to boil. Reduce heat and

simmer for 1 minute. Remove from heat and cool for 15

minutes.

 

Meanwhile, cut eggplant lengthwise into quarters.

Slice one quarter crosswise into thin wedges, about

¼-inch thick.

 

Cut pepper and onion into 1½-inch squares.

 

Remove figs with slotted spoon, reserving marinade and

two figs.

 

For kebabs, alternate eggplant, onion, pepper and figs

on skewers. Set aside and prepare dressing.

 

Dice the two reserved figs and combine with ¼ cup

reserved marinade; add to Citrus Dressing.

 

Grill or broil kebabs 5 inches from heat source,

brushing with remaining marinade and turning every 3

minutes. Grill for 6 to 10 minutes or until eggplant

is soft.

 

Toss lettuce with remaining dressing; place on 4

plates. Sprinkle with cheese and nuts then top with kebabs.

 

 

 

 

 

 

 

 

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

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Bethie we have a whole fig recipe folder in the files

(:- ) Donna

--- Beth Renzetti <elmothree2000 wrote:

 

> OMG, thank you! I LOVE figs!!

>

> Renuka Singh <rsingh7567 wrote:

> FIGS - MEDITERRANEAN FIG KEBABS ON MIXED GREENS

> Makes 4 servings

>

> Fig Kebabs

 

 

I have always heard that virtue ought be its own reward,

But it never comes so easy when you're living by the sword.

It's even harder to be heartless when you look at me that way.

You're as mighty as the flower that will grow the stones away.

Source: Just A Little Light - Grateful Dead

 

 

 

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