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LOCATION: Recipes >> Outdoor Cooking >> Grilled Veggies 08

Print this Recipe    Grilled Veggies 08

Grilled Vegetable Shish Kebabs With Sherry-Peppercorn Marina

2 pounds button mushrooms
1 sweet onion or red onion, cut into chunks
1 small zucchini, cut into chunks
1 small eggplant, cut into chunks
1 yellow squash, cut into chunks

1 cup dry sherry
3 cloves garlic, chopped
2 shallots, chopped
1/4 cup sherry vinegar
1 teaspoon green peppercorns
2/3 cup extra virgin olive oil
1 tablespoon chopped fresh thyme
salt
freshly ground black pepper

Soak 12 bamboo skewers in a pan filled with water for at least 30
minutes, then dry them with a kitchen towel. Put the vegetables
on the skewers and set aside.

To prepare the marinade, combine the sherry, garlic, and shallots
in a small saute pan over high heat and reduce until about 1
tablespoon of the sherry remains. Transfer the sherry mixture to
a medium bowl and add the sherry vinegar and peppercorns. Whisk
in the olive oil until emulsified. Add the thyme and season to
taste with salt and pepper. Pour the marinade over the vegetables
and set aside to marinate for at least 30 minutes.

In the meantime, prepare the grill. Place the skewers on the hot
grill and cook, occasionally brushing the vegetables with the
leftover marinade. Cook for 5 to 8 minutes, or until the vegetables
are crisp-tender. Remove skewers from the grill, set on a platter,
drizzle with remaining marinade, and serve immediately.

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