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August 2018

Barbecue Recipes

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Vegetable Kabobs Recipe

Vegetable Kabobs recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Vegetable Kabobs recipe  PDF


1 Small eggplant about 3/4 lb.
cut into 2 cubes 3 Medium carrots sliced 1/2
8 Small red potatoes
3 Medium zucchini sliced 1
1 Large red or green pepper
seeded and cut into 1 sq. 2 Medium onions cut in wedges
separate wedges into 2 3 layers each 16 Whole mushrooms
Herb marinade (see following recipe) Salt and pepper to taste Cook eggplant in 1 boiling water for 3 minutes and drain. Cook carrots in 1 boiling water until just tender crisp and drain. Cook unpeeled potatoes in 1 boiling water for appro imately 15 20 minutes. Drain and cut in half. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well. Refrigerate for 2 hours or overnight. Drain vegetables and reserve marinade. Using 8 metal skewers, thread vegetables, alternating varieties. Place on lightly greased grill, over low heat. Cook, turning often, basting with the reserved marinade for 10 15 minutes, or until vegetables are tender. Sprinkle lightly with salt before serving. Remaining marinade can be used again. It can be refrigerated for up to 2 weeks. NOTE: if wooden skewers are used, soak them in water for 15 20 minutes before using. This prevents the wood from burning.

Vegetable Kabobs recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
245 people have voted
Last Reviewed on 2018-08-15



Wednesday, Aug 15 2018 Download & Print Vegetable Kabobs recipe  PDF   Barbecue recipes RSS   Thumsb up

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4 Chicken legs 1 tb Curry powder 1/3 c Plain yogurt 2 tb Lemon juice 1 ts Packed brown sugar Trim off any fat and e cess skin from chicken cut at joint into thighs and drumsticks. In small saucepan see tip below, heat curry powder with 1 ts vegetable oil over medium heat for 3 minutes or until bubbling pour into large bowl. Add yogurt, lemon juice and sugar whisk to blend well. Add chicken, turning to coat marinate at room temperature for 30 minutes. Tip: save on time and dish washing by microwaving the oil and curry powder in the large bowl until bubbling. Place chicken,...

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