Curried Vegetable Kebabs

 
16 large florets of broccoli
16 large florets of cauliflower
16 button mushrooms, wiped clean
2 large red onions, each cut into 8 wedges
2 green peppers, destemmed, deseeded, and cut into 16 pieces
2 orange or yellow peppers, destemmed, deseeded, and cut into 16 pieces
2 red peppers, destemmed, deseeded, and cut into 16 pieces
1 eggplant, destemmed and cut into 1-inch cubes
1 cup Curry and Herb Marinade
8 bamboo skewers
 

Fill a pot with water and bring it to a boil. Add broccoli and cook 1-2 minutes or until it turns bright green. Remove the broccoli with a slotted spoon and immediately plunge into a bowl of ice water to stop the cooking process. Remove the broccoli from the ice water and allow to dry on a towel. Repeat the same process with the cauliflower. Thread the vegetables onto the skewers in the following order: 1 button mushroom, 1 wedge of red onion, 2 pieces of orange pepper, 2 cauliflower florets with the tops facing outward, 2 pieces of green pepper, 2 pieces of eggplant, 2 pieces of red pepper, 2 broccoli florets with the tops facing outward, 1 wedge of red onion, and end with 1 button mushroom. Repeat the same procedure for the remaining skewers. Place the skewers in a large casserole dish, pour the marinade over the top of the kabobs, and rotate them a bit to fully coat with the marinade. Cover, place in the refrigerator, and allow to marinate for 1 hour. Place the skewers on a hot grill, turn them over often, and cook until lightly charred on all sides, approximately 10 minutes total cooking time. Transfer the kabobs to a large platter and serve 1 kabob per person.

Serves 8

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett