Vegetable Kebabs With Parsley Sauce

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Vegetable Kebabs With Parsley Sauce

 

main dish, vegetarian

 

1 red pepper, rinsed, cored, seeded, and; cut into 1-inch pieces

1 yellow or green pepper, rinsed, cored, see; ded, and cut into 1-inch

12 -16 button mushrooms, stems trimmed and; wiped clean

8 cherry tomatoes, rinsed with stems removed

12 1 -inch-thick slices zucchini or summer squash

olive oil for brushing on vegetable; s

parsley sauce:

1/2 cup fresh parsley leaves, rinsed and pa; tted dry

1 cup fresh cilantro leaves, rinsed and p; atted dry

1 tbs. garlic, minced

2 tbs. red wine vinegar

1 tbs. fresh lemon juice

1/2 cup vegenaise (vegan mayonnaise) or oth; er mayonnaise

salt and black pepper to taste

 

Prepare grill to medium heat. Soak skewers in water prior to preparing

kebabs.

 

Make four kebabs by threading the vegetables onto eight wooden skewers

(using them in pairs to hold the pieces more securely). Alternate peppers,

mushrooms, tomatoes, and zucchini (or summer squash) on each set of

skewers.

 

Brush the kebabs all over with olive oil. Grill, turning once or twice,

until the vegetables are cooked, just about 6 to 8 minutes total. Serve

warm or at room temperature with parsley sauce.

 

To prepare sauce, place all ingredients in a blender or the bowl of a food

processor fitted with the steel blade. Pulse or process until parsley and

cilantro are finely minced and all ingredients are thoroughly combined.

 

Contributor: http://vegetarian.about.com

 

Yield: serves 4

 

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** Exported from Now You're Cooking! v5.37 **

 

 

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