| It is always difficult to decide what to give vegetarians | | | | your vegetarian shish kabobs look attractive. |
| when inviting them for a barbecue, as barbecues | | | | Step 3 |
| traditionally consist of meat. Vegetarian shish kabobs | | | | In a small mixing bowl, whisk the ingredients for the |
| served on rice are the perfect and healthy answer to | | | | mustard basting sauce together. Using a brush, brush |
| your vegetarian dilemma and makes for a lovely side | | | | half of the basting sauce over the kabobs. |
| dish to any barbecue. | | | | Step 4 |
| Food on a stick just seem to taste better and | | | | Place your vegetarian shish kabobs on the grill or in the |
| vegetarian shish kabobs don't just look lovely, they are | | | | oven and grill or bake for about 10 to 15 minutes. After |
| also very easy to make and versatile enough so that | | | | 15 minutes turn the kabobs over, apply the rest of the |
| you can grill or cook them. | | | | basting and bake or grill for an extra 10 to 15 minutes. |
| You Will Need: | | | | Hints and Tips: |
| * Zucchini | | | | * Italian salad dressing makes for a delicious marinade |
| * Whole mushrooms | | | | for vegetables. Marinade the vegetables in the sauce |
| * Whole cherry tomatoes | | | | overnight for the best results. |
| * Eggplant | | | | * It is always a good idea to parboil denser vegetables |
| * Bell pepper | | | | such as potatoes, zucchini, peppers and carrots before |
| * Squash | | | | skewering them as you will run the risk of them not |
| * Whole pearl onions | | | | being fully cooked when grilling them on a gas grill. |
| * Pineapple (optional) | | | | * If you are going to use bamboo skewers for your |
| * Metal or bamboo shish kebob skewers | | | | kabobs be sure to soak them in water for about 1 |
| For a Mustard Basting Sauce for Your Vegetarian | | | | hour before grilling to stop them from burning. |
| Shish Kabobs You Will Need: | | | | * When using metal skewers lightly oil or spray these |
| * 1 1/2 Tablespoon mustard | | | | with non-stick cooking spray before skewering the |
| * 1 1/2 Tablespoon white wine vinegar | | | | vegetables. |
| * 10ml Olive oil | | | | * If your vegetables keep on sliding around on our |
| * Freshly ground black pepper | | | | skewers use two skewers instead of one. |
| * Salt to taste | | | | * Leave some space between the pieces to allow |
| Step 1 | | | | them to cook through. |
| Preheat your grill or oven. Wash all your vegetables | | | | * Do not put food with different cooking times on the |
| and cut the bell pepper, eggplant, zucchini, squash and | | | | same skewer as this will cause some food to burn |
| pineapple into more or less equal sized chunks. Be | | | | while the others will still be raw. |
| sure to leave the mushrooms, cherry tomatoes and | | | | * If you are planning on not using a basting sauce |
| pearl onions whole. | | | | when grilling your vegetarian shish kabobs, you will |
| Step 2 | | | | need to soak your vegetables in water for about 60 |
| Push your vegetable chunks onto the skewers | | | | minutes to prevent them from becoming dry when you |
| alternating between the different vegetables to make | | | | grill them. |