International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Holiday Raspberry Brownies






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > grilled vegetable shish kebabs with sherry-peppercorn marina
from UK Grilled Vegetable Shish Kebabs With Sherry-Peppercorn Marina 256 recipes from the USA TV cooking show 'Cooking With Caprial' havebeen added to The UK Recipe Archive this week in both Mastercook andMealmaster formats.To download go to - http://www.ukrecipes.co.uk/ * Exported from MasterCook * Grilled Vegetable Shish Kebabs With Sherry-Peppercorn Marina Recipe By :Serving Size : 6 Preparation Time :0:00 Categories : Caprial1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds button mushrooms 1 sweet onion or red onion -- cut into chunks 1 small zucchini -- cut into chunks 1 small eggplant -- cut into chunks 1 yellow squash -- cut into chunks ***SHERRY-PEPPERCORN MARINADE*** 1 cup dry sherry 3 cloves garlic -- chopped 2 shallots -- chopped 1/4 cup sherry vinegar 1 teaspoon green peppercorns 2/3 cup extra virgin olive oil 1 tablespoon chopped fresh thyme Salt Freshly ground black pepper Soak 12 bamboo skewers in a pan filled with water for at least 30minutes, then dry them with a kitchen towel. Put the vegetables on the skewersand set aside. To prepare the marinade, combine the sherry, garlic, and shallots in a smallsaute pan over high heat and reduce until about 1 tablespoon of thesherry remains. Transfer the sherry mixture to a medium bowl and add thesherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Addthe thyme and season to taste with salt and pepper. Pour the marinade overthe vegetables and set aside to marinate for at least 30 minutes. In the meantime, prepare the grill. Place the skewers on the hot grilland cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remainingmarinade, and serve immediately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - -- Per serving: 332 Calories (kcal); 25g Total Fat; (72% calories fromfat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Grilled Vegetable Shish Kebabs With Sherry-Peppercorn Marina


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all recipes by ALAN (156)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: grilled
keyword: vegetable
keyword: shish
keyword: kebabs
keyword: sherry
keyword: peppercorn
keyword: marina
recipes for vegetables
recipes by alan
Email Address:
(posted December 9, 1999)

from UK

Grilled Vegetable Shish Kebabs With
Sherry-Peppercorn Marina

256 recipes from the USA TV cooking show 'Cooking With Caprial' havebeen
added to The UK Recipe Archive this week in both Mastercook andMealmaster
formats.To download go to - http://www.ukrecipes.co.uk/
* Exported from MasterCook *
Grilled Vegetable Shish Kebabs With
Sherry-Peppercorn Marina
Recipe By :Serving Size : 6 Preparation Time :0:00
Categories : Caprial1 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds button mushrooms
1
sweet onion or red onion -- cut into chunks
1 small
zucchini -- cut into chunks
1 small
eggplant -- cut into chunks
1 yellow
squash -- cut into chunks
***
SHERRY-PEPPERCORN MARINADE***
1 cup
dry sherry 3 cloves garlic -- chopped
2 shallots -- chopped
1/4 cup
sherry vinegar 1 teaspoon green peppercorns
2/3 cup extra virgin
olive oil
1 tablespoon chopped fresh
thyme Salt
Freshly ground black pepper

Soak 12 bamboo skewers in a
pan filled with water for at least 30minutes,
then
dry them with a kitchen towel. Put the vegetables on the skewersand
set aside.

To prepare the
marinade, combine the
sherry, garlic, and shallots in a
smallsaute
pan over high heat and reduce until about 1 tablespoon of thesherry
remains. Transfer the
sherry mixture to a medium bowl and add thesherry
vinegar and peppercorns. Whisk in the
olive oil until emulsified. Addthe
thyme and season to taste with salt and pepper. Pour the marinade overthe
vegetables and set aside to
marinate for at least 30 minutes.

In the meantime, prepare the
grill. Place the skewers on the hot grilland
cook, occasionally brushing the vegetables with the leftover
marinade. Cook
for 5 to 8 minutes, or until the vegetables are
crisp-tender. Remove
skewers from the
grill, set on a platter, drizzle with remainingmarinade,
and serve immediately.

Converted by MC_Buster.

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

Per serving: 332 Calories (kcal); 25g Total
Fat; (72% calories fromfat); 5g
Protein; 17g
Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5Fat; 0
Other Carbohydrates

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



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.