Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Eggplant, Zucchini and Squash Kabobs



Posts : 16525
Thanked : 805
Join date : 2013-01-12

Eggplant, Zucchini and Squash Kabobs

Post by Lobo on Fri 22 Jan 2016, 11:04 pm

Eggplant, Zucchini and Squash Kabobs

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 5 minutes
Servings: 4
Mix and match pieces of summer squash, eggplant and red onion on bamboo skewers to create colorful seasonal kabobs. Or, use sturdy rosemary branches in place of the skewers for an even prettier presentation. When the kabobs come off the grill, stack them on a big platter and let guests help themselves to both the skewers and the fragrant herb sauce.

  • Printer Friendly Version

  • 238


  • 2 Asian eggplant, cut into rounds 1 inch thick
  • 2 yellow summer squashes, cut into rounds 1 inch thick
  • 2 zucchini, cut into rounds 1 inch thick
  • 1 red onion, quartered and thickly sliced

  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped fresh mint
  • Grated zest and juice of 1 lemon
  • 1 Tbs. capers, drained
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper, to taste


Soak 8 bamboo skewers in water for about 30 minutes. Prepare a medium-hot fire in a grill. Oil the grill rack.

Using a sharp knife, score both cut sides of the eggplant, squash and zucchini rounds. Thread the eggplant, squash, zucchini and onion onto the skewers, using 5 or 6 pieces per skewer and alternating the vegetables.

In a small bowl, stir together the parsley, mint, lemon zest, lemon juice, capers and the 1/2 cup olive oil. Season with salt and pepper. Set the herb sauce aside.

Brush the skewers with olive oil and place on the grill. Cook, turning once, until nicely charred, 2 to 3 minutes per side. Transfer to a platter, drizzle with the herb sauce and serve immediately. Serves 4.

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

Related Tips

  • All About Eggplant >
  • All About Yellow Squash >
  • All About Zucchini

    Current date/time is Sun 23 Oct 2016, 1:10 am