Grilled Vegetable Shish Kebabs With Sherry Peppercorn Marina Recipe
Servings: 6
Ingredients
- 2 lb Button mushrooms
- 1 x Sweet onion or possibly red onion, cut into chunks
- 1 sm Zucchini, cut into chunks
- 1 sm Eggplant, cut into chunks
- 1 x Yellow squash, cut into chunks
- 1 c. Dry sherry
- 3 x Cloves garlic, minced
- 2 x Shallots, minced
- 1/4 c. Sherry vinegar
- 1 tsp Green peppercorns
- 2/3 c. Extra virgin extra virgin olive oil
- 1 Tbsp. Minced fresh thyme Salt Freshly grnd black pepper
Directions
- Soak 12 bamboo skewers in a pan filled with water for at least 30 min, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside.
- To prepare the marinade, combine the sherry, garlic, and shallots in a small saute/fry pan over high heat and reduce till about 1 Tbsp. of the sherry remains. Transfer the sherry mix to a medium bowl and add in the sherry vinegar and peppercorns. Whisk in the extra virgin olive oil till emulsified.
- Add in the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 min.
- In the meantime, prepare the grill. Place the skewers on the warm grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 min, or possibly till the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 317 | |
| Calories from Fat 214 | 68% |
| Total Fat 24.26g | 30% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 378mg | 11% |
| Total Carbs 14.76g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.86g | 5% |
| Protein 1.8g | 3% |
