Wednesday, September 9, 2009

Roasted Veggie Kabobs

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.