Ingredients Jump to Instructions ↓

  1. 1/4 cup light olive oil

  2. 6 large cloves roasted garlic

  3. 4 teaspoons minced fresh thyme or 2 teaspoons dried thyme , crumbled

  4. 1/2 cup fresh lemon juice For the Vegetable Skewers:

  5. 6 wooden skewers, soaked in water for 15 minutes

  6. 1 large zucchini, cut into 2-inch cubes

  7. 2 large crookneck squash , cut into 2-inch cubes

  8. 12 cherry tomatoes

  9. 12 button mushrooms, brushed off

  10. 12 pearl onions , peeled

  11. 2 anaheim chiles , seeded and cut into 2-inch pieces

Instructions Jump to Ingredients ↑

  1. FOR THE BASTING SAUCE: In a small glass or nonreactive metal bowl, combine the oil, garlic, thyme, and lemon juice. Whisk together until smooth. FOR THE SKEWERS: Skewer the vegetables, alternating to create an attractive arrangement. Preheat a grill pan over medium heat until very hot. Using a pastry brush, lightly coat the kabobs with the basting sauce. Add to the pan and cook for 3 minutes, basting frequently. Turn and cook for 3 minutes more. Serve immediately.


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