SKEWERED VEGETABLES
8 medium-sized fresh mushrooms
1 small zucchini, cut into 8 slices
1 small yellow summer squash, cut into 8 slices
1/2 cup cubed eggplant
1/2 red bell pepper, cut into 1-Inch pieces
1/2 green bell pepper, cut into 1-inch pieces
4 frozen pearl onions, thawed
1/3 cup bottled Italian dressing
Slide vegetables onto 4 metal skewers. Brush lightly with dressing and marinate 15 to 30 minutes, brushing once or twice with more dressing.
Grill on rack about 8 inches above coals. Cook about 10 minutes, turning skewers and brushing vegetables several times, until vegetables are tender.
Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping: Redbook magazine, June 1983
8 medium-sized fresh mushrooms
1 small zucchini, cut into 8 slices
1 small yellow summer squash, cut into 8 slices
1/2 cup cubed eggplant
1/2 red bell pepper, cut into 1-Inch pieces
1/2 green bell pepper, cut into 1-inch pieces
4 frozen pearl onions, thawed
1/3 cup bottled Italian dressing
Slide vegetables onto 4 metal skewers. Brush lightly with dressing and marinate 15 to 30 minutes, brushing once or twice with more dressing.
Grill on rack about 8 inches above coals. Cook about 10 minutes, turning skewers and brushing vegetables several times, until vegetables are tender.
Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping: Redbook magazine, June 1983
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