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| 1 medium eggplant 2 small zuchini 1 or 2 red or green bell peppers 8 medium button mushrooms 2-4 small-medium yellow onions 1/4 cup cider or balsamic vinegar 1 tablespoon spicy brown mustard 1/2 teaspoon rosemary 2 or more cloves garlic chopped salt and pepper to taste
Cut veggies into chunks 1" thick. Place chunks in bowl. In
another bowl, combine vinegar, mustard, rosemary, garlic, salt and pepper and
mix to a liquid. Pour liquid over vegetables and stir. Cover and
marinate in refrigerator overnight. To cook, thread veggies onto metal skewers. Cook under broiler for 10-15 mins. Baste cooking kabobs
with marinade while cooking. Serve over rice with leftover marinade as a light sauce.
Serves: 4 - 6 • Preparation time: 30 minutes | ||
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