Curried Vegetable Kebabs

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Curried Vegetable Kebabs

 

16 large broccoli florets

16 large cauliflower florets

16 button mushrooms, wiped clean

2 large red onions, each cut 8 wedges

2 green peppers, stemmed, seeded, cut into 16 pieces

2 orange or yellow peppers, stemmed, seeded, cut into 16 pieces

2 red peppers, stemmed, seeded, cut into 16 pieces

1 eggplant, stemmed, cut into 1 " cubes

1 cup Curry And Herb Marinade, recipe follows

8 bamboo skewers

 

Fill a pot with water and bring it to a boil. Add broccoli and cook 1 to 2

minutes or until it turns bright green. Remove the broccoli with a slotted spoon

and immediately plunge into a bowl of ice water to stop the cooking process.

Remove the broccoli from the ice water and allow to dry on a towel. Repeat the

same process with the cauliflower.

Thread the vegetables onto the skewers in the following order: 1 button

mushroom, 1 wedge of red onion, 2 pieces of orange pepper, 2 cauliflower florets

with the tops facing outward, 2 pieces of green pepper, 2 pieces of eggplant, 2

pieces of red pepper, 2 broccoli florets with the tops facing outward, 1 wedge

of red onion, and end with 1 button mushroom. Repeat the same procedure for the

remaining skewers.

Place the skewers in a large casserole dish, pour the marinade over the top of

the kabobs, and rotate them a bit to fully coat with the marinade. Cover, place

in the refrigerator, and allow to marinate for 1 hour.

Place the skewers on a hot grill, turn them over often, and cook until lightly

charred on all sides, approximately 10 minutes total cooking time. Transfer the

kabobs to a large platter and serve 1 kabob per person. Serves 8.

 

 

Curry And Herb Marinade:

 

3 cups diced seeded orange or yellow pepper

3/4 cup white wine or white grape juice

1/3 cup shallot, finely chopped

1/3 cup lemon juice

1/3 cup olive oil

3 tablespoons Bragg liquid aminos or tamari

4 teaspoons curry powder

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/3 cup freshly chopped basil

1/3 cup freshly chopped parsley

 

In a blender, place all of the ingredients, except the chopped basil and

parsley, and blend for 1 to 2 minutes or until thoroughly combined. Add the

herbs and blend an additional 10 seconds. Transfer marinade to a bowl. Use as a

marinade for vegetables or soy products.

Yields 3 cups.