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. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Eggplant, Zucchini and Squash Kabobs

Share
avatar
Lobo
Moderator
Moderator

Posts : 26749
Thanked : 1365
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.






  • 238

Ingredients:


  • 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

Directions:

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


    Current date/time is Sat 25 Nov 2017, 5:23 am