Recipe - Vegetable Kebabs With Parsley Sauce

1 Red Pepper; rinsed, cored,
seeded, and cut into 1inch
pieces
1 Yellow OR Green Pepper;
rinsed, cored, seeded, and
cut into 1inch Pieces
12 Button Mushrooms; stems
trimmed and wiped clean, up
to 16
8 Cherry Tomatoes; rinsed with
stems removed
12 1inchthick slices Zucchini
or Summer Squash
Olive oil for brushing on
vegetables

PARSLEY SAUCE
One half cup Fresh Parsley Leaves; rinsed
and patted dry
1 cup Fresh Cilantro Leaves;
rinsed and patted dry
1 tablespoon Garlic; minced
2 tablespoon Red Wine Vinegar
1 tablespoon Fresh Lemon Juice
One half cup Mayonnaise; Regular or
Lowfat
Salt and Black Pepper to
taste

Hello, Grilling Enthusiasts!

It used to be that the only vegetables anyone ever grilled outdoors were
onions and bell peppers wedged between chunks of meat on the ubiquitous
"shish kebab." But no more! Grilled vegetables have come into their own,
finding their way into almost every meal and many menus in some of the
finest restaurants.

Turn your backyard into a fivestar restaurant and prepare this tasty
vegetable kebab tonight, as The Cook and Kitchen Staff head outside and get
grilling!

Prepare grill to medium heat. Soak skewers in water prior to preparing
kebabs.

Make four kebabs by threading the vegetables onto eight wooden skewers
(using them in pairs to hold the pieces more securely). Alternate peppers,
mushrooms, tomatoes, and zucchini (or summer squash) on each set of
skewers.

Brush the kebabs all over with olive oil. Grill, turning once or twice,
until the vegetables are cooked, just about 6 to 8 minutes total. Serve
warm or at room temperature with parsley sauce.

To prepare sauce, place all ingredients in a blender or the bowl of a food
processor fitted with the steel blade. Pulse or process until parsley and
cilantro are finely minced and all ingredients are thoroughly combined.

Kitchen Staff Tips: The Parsley Sauce can also be used as a dip. If
desired, you can substitute reducedfat sour cream or plain yogurt for the
mayonnaise. The doubleskewer technique keeps vegetables secure. Simply
thread the pieces on two skewers held parallel to each other to keep from
losing vegetables to breakage on the grill.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on May 15, 1998