Monday, February 15, 2010
Meatless Monday: Garlic and Herb Marinated Vegetable Kabobs
Hello there!! It's Meatless Monday and I am sharing with you this delicious recipe loaded with herbs and vegetables. This recipe serves 4 people and will make you crave summer time with its colorful appearance.
Garlic and Herb Marinated Vegetable Kabobs
4 shallots, halved lengthwise
1 fenel bulb, trimmed, quartered, and separated into 8 pieces
1 large red bell pepper, seeded and cut into 8 pieces
2 small yellow squash or zucchini, cut into 8 chunks
8 small white mushrooms
1 cup Garlicky Herb Marinade (The recipe for this can be found below)
Place the shallots, fennel, bell pepper, squash and mushrooms in a medium-size bowl. Pour the marinade over all, turning the vegetable to coat with the marinade. Set aside for 30 minutes, or cover and refrigerate for several hours or overnight.
Preheat the grill, broiler or oven. Thread one piece of each vegetable on 8 skewers and cook on an indoor or outdoor grill, or place on a lightly oiled baking sheet and cook under the broiler or in a preheated 450 degrees F oven. Cook until the vegetables are tender, about 10 minutes, turning once. Serve hot over freshly cooked rice.
Garlicky Herb Marinade
3 large garlic cloves, chopped
1/2 cup tamari or other soy sauce
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 teaspoon salt
2 tablespoons minced fresh tarragon leaves
1 tablespoon minced fresh basil leaves
1 tablespoon minced fresh chevril leaves (You can use 1 Tbs chopped fresh parsley leaves, if you can't find chevril)
In a small bowl, combine the garlic, tamari, olive oil, vinegar and salt. Whisk until well blended. Stir in the tarragon, basil and chervil or parsley. Cover and refrigerate until ready to use. Be sure to use this marinade the same day you make it to ensure the fresh taste of the herbs.
Makes about 1 cup.