Colorful roasted vegetables always add to the table, especially if they’re served as kabobs. To pair with the lamb & beef koubideh and cumin lime chicken kabobs, I prepared vegetable kabobs too. You can easily skewer vegetables on and throw them on the grill, but I wanted to impart some flavor that would compliment the other dishes on the menu. An easy way to do that is using marinades. In this case, I had some Italian dressing on hand which I used as a marinade.
Simply skewer on your desired vegetables (I used grape tomatoes, cremini mushrooms, red/green/yellow/orange bell peppers, and red onion) and place in a baking dish. Drizzle Italian dressing over them to coat and toss. Cover and refrigerate until ready to use – the longer the better! You can grill them or even roast them in a 350 degree oven for 12-15 minutes.
I first remember having this at a reception after a "Do it yourself Messiah" concert. They served it on onion halves where the kabobs were point downwards like a porcupine. I'll have to try roasting them when it's too cold to grill.
The food looks yummy but the pics are amazing!
I LURVE mushroom & tomatoes very much! Especially when it's grilled… it looks really delicious!
The colors are so vibrant! Love this!
so beautiful!
There are many cheaply made hand mixers that take up shelf space in department
stores across the country and they never seem to last that long in my experience.
This means wanting to constantly learn more about fine foods and wines.
Kitchen – Aid Assortment Hoods have types for the purpose
of the island or peninsula owners, and also these variations are incredibly inspirational.
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