Marinated-vegetable kabobs - country living

24 kabobs

Ingredients

Quantity Ingredient
48 White pearl onions, peeled
24 Red pearl onions, peeled (if not available, use more white pearl onions)
1 Small (1 lb) eggplant, cut into 3/4-inch cubes (at least 72 cubes)
2 Large sweet yellow peppers
2 Large sweet green peppers
2 Large sweet red peppers
24 8-inch wooden skewers
Tarragon Marinade (separate recipe)
Fresh thyme sprigs (opt.)

Directions

1. In 4-quart saucepan, heat 3 inches water to boiling. Add white and red pearl onions; cook 5 minutes. Remove with slotted spoon and transfer to bowl. Set aside.

2. Add eggplant cubes to boiling water, cook 1½ minutes. Drain and rinse under cold water to Cool slightly. Pat dry with paper towels and set aside.

3. Remove stems and seeds from yellow peppers. Cut peppers into quarters; cut each quarter into 4 pieces. (You wil1 have 32 pieces of yellow pepper.) Repeat with green and red peppers.

4. To assemble vegetable kabobs: Beginning with one piece of pepper, alternately thread 4 pieces of pepper, 3 eggplant cubes, 2 white pearl onions, and 1 red pearl onion onto each skewer.

5. Prepare Tarragon Marinade. Brush kabobs with marinade and arrange in rows on baking sheets. Cover tightly with plastic wrap and refrigerate kabobs 1 hour to marinate. Reserve any remaining marinade.

6. Heat oven to 400'F. Remove plastic wrap from kabobs. Bake kabobs 7 to 8 minutes or until vegetables begin to brown on bottom. Rotate kabobs and bake 7 to 8 minutes longer or until al1 sides are browned and peppers are tender-crisp.

7. Transfer vegetable kabobs to platter and drizzle with any reserved Tarragon Marinade. Garnish platter with thyme sprigs, if desired.

Serve immediately or Cool kabobs to room temperature and refrigerate until ready to serve.

Tarragon Marinade, In small bowl, combine 3 T tarragon vinegar, 1 T red-wine vinegar, 2 t sugar, ½ t salt, and ¼ t ground black pepper. Whisk in ⅓ C olive oil.

Country Living/June/90 Scanned & fixed by DP & GG

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