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Jim Coleman Recipes

Vegetable Kabobs with Mustard-Horseradish Butter

For Marinade:

  • 1/3 cup light olive oil
  • 6 large cloves garlic, minced
  • 2 teaspoons dried thyme, crushed by crumbling with the palms of your hand
  • freshly ground black pepper & kosher salt, to taste
  • 1/2 cup fresh lemon juice

For Kabobs:
You want the same number of vegetables, approx. 18 pieces

  • 2 zucchini, cut into 2-inch cubes
  • 2 yellow squash, cut into 2-inch cubes
  • 16 to 20 small cremini or button mushrooms, brushed clean if needed
  • 16 to 20 large pearl onions, peeled (frozen also works)
  • 2 yellow bell peppers, seeded and cut into 2-inch pieces
  • 2 red bell peppers, seeded and cut into 2-inch pieces
  • 2 baby eggplant (about 4 to 6 inches long), cut into 2-inch cubes
  • 10 - 12 wooden skewers, soaked in water for 15 (or up to 30) minutes

Preparation

In a glass bowl, combine the oil, garlic, thyme, S&P, and lemon juice. Whisk together until smooth & well blended. Pour into "extra large" resealable bag/bags. Add the vegetables and marinade for 1 hour.

Skewer the vegetables, creatively alternating to create eye attractive kabobs.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Grill kebabs on lightly oiled grill racks, covered only if using gas grill, turning over once, until vegetables are tender (vegetables should be lightly browned), 6 to 10 minutes (timing will vary among vegetables).

Transfer cooked skewers to a platter and brush the hot vegetables skewers abundantly with the MUSTARD HORSERADISH BUTTER.


MUSTARD HORSERADISH BUTTER

Ingredients

  • 1/2 cup butter, softened
  • 1 tablespoon prepared mustard
  • 2 (& up to 3 depending on taste) teaspoons prepared horseradish
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced garlic
  • freshly ground black pepper & kosher salt, to taste

Preparation
Combine all ingredients in a mixing bowl; beat with a spoon or whisk until light and fluffy. Allow to soften so it is easy to brush on hot vegetable kabobs.




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