Recipe: Lime Marinated Veggie Skewers (blender and grill)

LIME MARINATED VEGGIE SKEWERS

16 bamboo skewers
FOR THE MARINADE:
1/2 cup freshly squeezed lime juice
2 cloves garlic, minced or pureed
1/2 peeled and chunked red onion
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
FOR THE VEGETABLES:
2 bell peppers (preferably different colors), 1-inch dice
2 thin zucchini, 1-inch dice
1 pint pearl onions, parboiled for 5 minutes and peeled
3 italian roma tomatoes, stemmed, quartered and seeds scooped out
10 ounces white mushrooms, wiped cleaned and stemmed

Soak 16 bamboo skewers in cold water for 30 minutes.

In a blender, puree lime juice, garlic, red onion, salt, pepper and olive oil.

Place all vegetables in a large bowl and pour marinade over. Let marinate at room temperature one hour.

Drain vegetables. Place vegetables on skewers in a festive manner, alternating colors and shapes. Heat grill to medium high.

Brush grill well, then wipe with oiled paper towel. Place vegetable skewers on grill and cook a total of 8-10 minutes to desired doneness, turning occasionally. Remove from grill and serve.

Servings: 4
Adapted from source: Too Hot Tamales, TV Food Network