Shish Kabobs

Ingredients -

1 yellow bell pepper
1 red bell pepper
2 lbs button mushrooms
1 red onion
1 zucchini
3 chopped cloves garlic
¼ cup sherry vinegar
1 cup dry sherry
2 chopped shallots
⅔ cup extra virgin olive oil
1 teaspoon green peppercorns
1 tablespoon chopped fresh thyme
Salt and black pepper, to taste

Preparation:

Cut the red onion into wedges and the zucchini into ¼ inch thick slices.

Cut the bell peppers into 1 inch squares.

Clean the mushrooms and remove the stems.

Soak 12 bamboo skewers in cold water for half an hour, and then thread the prepared vegetables on to them, in alternating colors.

Mix the garlic, sherry, and shallots in a pan over a high heat and reduce this mixture until you are left with about a tablespoon of sherry.

Pour this into a bowl and add the peppercorns and sherry vinegar.

Whisk in the olive oil, and then add the thyme, salt and black pepper.

Pour this marinade over the vegetable kabobs and let them marinate for an hour.

Cook the kabobs over a hot grill, brushing them a few times with the leftover marinade.

Let them cook for about 7 minutes or until tender.

Drizzle the remaining marinade over the kabobs before serving.




Reference: http://www.grilledvegetablerecipe.com