Vegetable Brochettes with Rosemary and Sage - xpost

[Guest guest]

Oh my gosh. Y U M! The zucchini and bell peppers made this way was SO good.

(Didn't have the other veggies...and didn't like the cherry tomatoes made this

way; however, they were good marinated just didn't care for them once they were

grilled.) The zucchini became a whole different vegetable full of the taste of

rosemary. I only wish I'd had more veggies to try. Mushrooms would have been

great. Today, I'm using the marinade to do zucchini again. This is now my

favorite way to make zucchini. (This way and oven roasting are my two favs.)

Thanks to Nancy Braswell for sharing this recipe back in 2002 (probably on

Vegetarian list).

 

Brenda

 

 

* Exported from MasterCook *

 

Vegetable Brochettes with Rosemary and Sage

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Entree Grilling

Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

MARINADE:

2 tablespoons minced fresh rosemary -- (2-3)

2 tablespoons minced fresh sage -- [i used 1]

1 tablespoon minced fresh thyme

3 cloves garlic -- minced (3-5)

pinch white pepper -- [i used black]

2 teaspoons prepared mustard - [i used Dijon]

1/4 cup mirin or pineapple juice -- [i used both]

1 tablespoon soy sauce -- (1-2)

1 tablespoon lemon juice -- (1-2)

2 tablespoons olive oil

1 dash hot pepper sauce or roasted sesame oil -- [i used sesame

oil]

VEGETABLES (FOUR OR MORE OF THE FOLLOWING):

18 small mushrooms -- (18-24)

2 small zucchini

2 small yellow squash

1 small bunch broccoli

2 carrots

1 red or yellow pepper

3 scallions -- (3-4)

1 pint cherry tomatoes

olive oil for grilling (optional)

 

Combine marinade ingredients in a large, shallow dish. (Feel free to add more or

less of any ingredient, according to taste.)

 

Wash vegetables. Trim ends off mushrooms, but leave whole. Slice zucchini and

yellow squash into 1/4-inch rounds (or quarters if they are large). Remove

broccoli florets from stems. Slice carrots into thin diagonal rounds. Slice

pepper, remove seeds and membranes, and cut into large, bite-sized pieces. Trim

scallions and slice into 2-inch pieces. Trim tomatoes but leave whole. Place

vegetables into marinade; toss to coat. (If you use a large selection of

vegetables, you may need to add extra soy sauce, mirin and juice.) Allow to

marinate for about 30 minutes.

 

To assemble brochettes, you need 24 bamboo skewers (6 to 10 inches long). Place

a carrot or pepper piece on each skewer, leaving an inch or more at the end;

this piece secures the other vegetables. Alternate vegetables to contrast colors

and shapes. Transfer brochettes back to marinating dish and pour remaining

marinade over them. Cover and refrigerate until ready to cook.

 

To cook, place brochettes directly on a hot grill or under a broiler. Cook each

side for 5 minutes or longer, depending on how crunchy you like your vegetables.

Brush with oil during cooking if desired.

 

Serves 4 to 6.

 

Variations: Add other fresh herbs of your choice, such as oregano, marjoram,

tarragon or parsley, to the marinade.

 

For Tofu Brochettes, thoroughly drain a pound of firm tofu; slice into cubes.

Place cubes in a shallow bowl with additional marinade. Let sit for several

hours. (In warm weather, refrigerate while marinating to avoid spoilage.)

Combine with vegetables on kebab sticks, then cook.

 

Per serving: 141 cal.; 3g prot.; 7g fat; 15g carb.; 0 chol.; 303mg sod.

 

Brenda Adams' notes: 8/2005 Outrageously good. I used zucchini, red bell

peppers, cherry tomatoes. Didn't like the tomatoes, wish I'd had mushrooms.

The zucchini were awesome; they picked up the rosemary flavor. Instead of hot

sauce, I used a few drops of Thai Red Chili Sauce. I LOVE THIS RECIPE! About

noon, I made the marinade and put the vegetables in it. Stirred now and then

throughout the day. Then, when assembling brochettes just before grilling on

gas grill outside, I used a 9 x 13 " pan to hold them (pour marinade over them)

and the pan was nice to further marinate plus to walk outside with. Then, once

they were on the grill, I poured the marinade back into the original bowl and

brought to table-side. Later, I saved marinade in fridge for more veggies I

might do next day.

 

Source:

" Vegetarian Times - July 1990 "

S(Formatted by):

" N. Braswell, Apr-03-2002 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

Serving Ideas : Serve with Indian Summer Salad with Cilantro or with Spinach

Pesto.

 

NOTES : Easy to assemble, colorful and fragrant, these brochettes are tasty fare

at summer gatherings. Grill them indoors or out-doors.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0