Recipe: Ratatouille Kabobs (grill or broiler)

RATATOUILLE KABOBS

"These Italian-seasoned kabobs go great with grilled meat or tomato- based pasta dishes. If you're short on grill space, cook the kabobs after the meat is removed from the grill. The kabobs are ready in five to seven minutes."

1/3 cup olive oil
2 tablespoons finely chopped fresh basil (or 2 teaspoons dried basil leaves)
1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried oregano leaves)
2 teaspoons chopped fresh dill weed (or 1/2 teaspoon dried dill weed)
2 garlic cloves, minced
1/4 teaspoon ground black pepper
1 yellow summer squash (8 oz.), halved lengthwise, sliced 1/2 inch thick
1 zucchini (8 oz.), halved lengthwise, sliced 1/2 inch thick
1 small eggplant (8 oz.), cut into 1-inch cubes
4 Italian plum tomatoes, each cut into thirds, or 2 cups cherry tomatoes

GRILL DIRECTIONS:
Heat grill.

In small saucepan, combine oil, basil, oregano, dill, garlic and pepper; mix well. Heat over low heat until warm; set aside.

For each kabob, hold two 10 to 12-inch metal skewers side-by-side 1/2 inch apart.* Threading each vegetable piece onto both skewers, alternately thread vegetables to make 6 kabobs. Brush kabobs with oil mixture.

WHEN READY TO GRILL:
Place kabobs directly on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 7 minutes or until vegetables are crisp-tender, turning once.

BROILER DIRECTIONS:
Prepare kabobs as directed above. Place kabobs on broiler pan. Broil 4 to 10 minutes or until vegetables are crisp-tender, turning once.

* If using wooden skewers, soak skewers in water 30 minutes before threading.

Makes 6 kabobs
From: Recipelink.com
Source: Recipe booklet: Garden Fresh Fruits and Vegetables, Pillsbury Classic Cookbooks, 1995