Add Some Color with Grilled Veggie Kabobs

Here’s an easy vegetable recipe I tried at our 4th of July cook-out.  I found it on www.culinary.net.

Ingredients

• 1 medium zucchini, cut in 1-inch pieces (2 cups)
• 1 medium eggplant, cut in 1-inch pieces (2 cups)
• 1 sweet bell pepper, cut in 1-inch squares
• 2 small red onions, cut in quarters
• 1 small fresh pineapple, cored and skinned, cut in 1-inch pieces (2 cups)
• 8 cherry tomatoes
• 1 package Classico Garlic & Herb EZ Marinader
• 8 skewers

Preparation
Place all vegetables in Marinader bag and reseal bag. Allow to marinate in refrigerator 30 minutes, turning bag occasionally to distribute marinade.

Remove vegetables from bag and thread on skewers. Grill over medium heat 10 to 15 minutes; turn frequently and baste with remaining marinade if desired. Serve over rice or couscous.

This recipe is also great for making changes to accomodate your tastes.  Instead of the vegetables used in this recipe you can also use carrots, corn on the cob, mushrooms, squash, or any other vegetables you find delicious.  I also decided to use olive oil, salt and pepper for seasoning instead of the garlic & herb marinade.  The tricky part is deciding how long to leave the kabobs on the grill.  For crispy vegetables, I found 6-8 minutes work best, but keep in mind that every grill is different.  So another way to tell is when the vegetables have grill marks and are not wilted.  The recipe ended up being a hit with my family.  Hope you enjoy it!