Vegetable kebabs with mustard basting sauce

1 servings

Ingredients

Quantity Ingredient
16 Baby carrots
16 Baby yellow squash; (or 3/4 pound yellow
; squash)
16 Baby zucchini; ( or 3/4 pound
; zucchini)
16 Red or white pearl onions
1½ tablespoon Dijon mustard
1½ tablespoon White wine vinegar
2 teaspoons Olive oil
2 larges Red bell peppers; cut into 16 (2 by
; 3/4 inch) pieces
8 Bamboo skewers; soaked in water to
; cover for 1 hour (
; 12-inch)

Directions

In a large saucepan of boiling salted water, cook carrots 1 minute. Add yellow squash and zucchini and cook 5 minutes. Transfer vegetables with slotted spoon to a large bowl of ice water to stop the cooking. Drain well in a colander. Transfer to a bowl. (If using larger yellow squash and zucchini, cut them into a total of thiry-two ¾-inch pieces.) In boiling water remaining in pan, cook onions 4 minutes and transfer with slotted spoon to bowl of ice water. Drain onions well in colander and peel, leaving root ends intact. Vegetables may be made 1 day ahead and chilled in sealable plastic bags.

In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste.

Prepare grill or heat grill pan Thread like vegetables onto skewers. Brush one side of kebabs with about half of sauce and grill, coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9208 Converted by MM_Buster v2.0l.

Related recipes