Post by carnation037 on Feb 9, 2003 19:51:16 GMT -6
This lovely combination of vibrant vegetables is the perfect
accompaniment to steaks or chops.
Ratatouille on a Skewer
3 cups eggplant, peeled, cut in 1inch cubes, (1/2 of medium)
1 medium zucchini, cut in half, lengthwise, sliced 1inch thick
1/2 cup green and/or yellow sweet pepper, cut in 1inch pieces
1 small onion, cut into wedges
1/4 cup bottled French salad dressing
3 tablespoons grated Parmesan cheese
3 tablespoons fine dry bread crumbs
8 cherry tomatoes
8, 6inch skewers
Coat grill with cooking spray. Preheat grill for 5 minutes.
Alternately thread eggplant, zucchini, pepper, and onion,
on skewers, leaving 1/4 inch between pieces.
Brush with salad dressing.
Combine the Parmesan cheese and bread crumbs.
Pour onto a piece of waxed paper.
Roll the kabobs in the crumb mixture to coat evenly.
Cook kabobs for 4 - 5 minutes, turning 1/4 halfway through
the cooking.
Place the tomatoes on the skewer ends for the last 1 minute
of cooking.
Makes 4 servings.
accompaniment to steaks or chops.
Ratatouille on a Skewer
3 cups eggplant, peeled, cut in 1inch cubes, (1/2 of medium)
1 medium zucchini, cut in half, lengthwise, sliced 1inch thick
1/2 cup green and/or yellow sweet pepper, cut in 1inch pieces
1 small onion, cut into wedges
1/4 cup bottled French salad dressing
3 tablespoons grated Parmesan cheese
3 tablespoons fine dry bread crumbs
8 cherry tomatoes
8, 6inch skewers
Coat grill with cooking spray. Preheat grill for 5 minutes.
Alternately thread eggplant, zucchini, pepper, and onion,
on skewers, leaving 1/4 inch between pieces.
Brush with salad dressing.
Combine the Parmesan cheese and bread crumbs.
Pour onto a piece of waxed paper.
Roll the kabobs in the crumb mixture to coat evenly.
Cook kabobs for 4 - 5 minutes, turning 1/4 halfway through
the cooking.
Place the tomatoes on the skewer ends for the last 1 minute
of cooking.
Makes 4 servings.