• 8servings

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Nutrition Info . . .

VitaminsB9, C
MineralsCopper, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 16 cups 2336g / 82oz Broccoli florets (large)

  2. 16 cups 2336g / 82oz Cauliflower florets (large)

  3. 16 Button mushrooms - wiped clean

  4. 2 Red onions - each cut 8 wedges (large)

  5. 2 Green peppers - stemmed, seeded,

  6. 16 pieces 2 Orange or yellow peppers - stemmed, seeded,

  7. 16 pieces 2 Red peppers - stemmed, seeded,

  8. 16 pieces 1 Eggplant - stemmed, and Cut into 1" cubes

  9. 1 cup 237ml Curry And Herb Marinade - (see recipe)

  10. 8 Bamboo skewers

Instructions Jump to Ingredients ↑

  1. Fill a pot with water and bring it to a boil. Add broccoli and cook 1 to 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.

  2. 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.

  3. 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.

  4. 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.

  5. This recipe yields 8 servings.


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