This is a great recipe for entertaining! Serve with burgers, grilled
fish or meat...or as part of a vegetarian meal.
1 dry pint cherry tomatoes 340 g
1 bunch broccoli, cut into florets 250 g
1 red onion, sliced thickly
1 medium zucchini, sliced thickly
1 red pepper and 1 green pepper, sliced thickly
2 lemons, juiced
2 cloves garlic, minced
Cracked black pepper, to taste
12 Wooden skewers, soaked in water
Method: Blanch the broccoli by dropping into boiling water for one
minute, then plunging into cold water to stop the cooking process. Thread
vegetables on skewers. Combine lemon juice, garlic and pepper. Reserving
half the marinade, brush kebabs with remaining marinade. Preheat grill and
brush with oil. Grill kebabs, turning and brushing with reserved marinade
frequently, approximately 8 - 10 minutes or until vegetables are tender
Makes 12 kebabs.
Tip: For more flavor, marinate kabobs overnight. Storage tip: Store
kabobs in refrigerator for up to three days.