Vegetable Kebabs

                                        Cook these under the broiler or on a barbecue

makes 4 servings  prep 15 mins • cook 15 mins

soak wooden skewers in cold water for 30 minutes before use

to prevent burning wooden or metal skewers

1 medium zucchini

1 red bell pepper, seeded

1 green bell pepper, seeded

1 red onion

8 cherry tomatoes

8 button mushrooms

1/3 cup olive oil

1 garlic clove, minced

1/2 tsp dried oregano

pinch of crushed hot red pepper

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Prepare ahead Steps 1 and 2 can be completed several hours

in advance.

1.

Trim the zucchini and cut into 8 chunks. Cut the peppers

into 1in (2.5cm) pieces. Peel the onion, and cut into wedges leaving

the root end intact so that the wedges do not fall apart.

2

Thread the zucchini, peppers, onion, tomatoes, and

mushrooms in equal amounts onto 4 large or 8 small skewers. 

Whisk the oil, garlic, oregano, and hot pepper

together in a small bowl with a fork.

3 

Position a broiler rack 6in (15cm) from the source of heat

and preheat the broiler. Place the kebabs on the broiler pan and brush

generously with the garlic oil. Broil, turning often and brushing with the

remaining oil, 10 to 15 minutes, until the vegetables are just tender.

Serve hot or at room temperature, with any remaining oil drizzled over

the kebabs.

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Good with a leafy salad for a light vegetarian lunch, or alongside

grilled meat or fish. 

variation

Pesto Vegetable Kebabs

Omit the garlic and oregano. Stir

1 tbsp prepared pesto into the oil.