Post by marlaoh on Jun 3, 2003 6:14:27 GMT -6
Ratatouille on a Skewer
The mild, sweet taste and meaty texture of eggplant lends itself especially well to grilling. This lovely combination of vibrant vegetables is the perfect accompaniment to steaks or chops.
Source: Better Homes and Gardens
1/2 of a medium eggplant, peeled and cut into 1-inch cubes (about 3 cups)
1 medium zucchini, halved lengthwise and sliced 1-inch thick
1/2 cup green and/or yellow sweet pepper cut into 1-inch 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
1. Preheat indoor electric grill. On eight 6-inch skewers, alternately thread eggplant, zucchini, sweet pepper, and onion, leaving 1/4 inch between pieces. Brush with salad dressing. Combine the Parmesan cheese and bread crumbs; place on a piece of waxed paper. Roll the kabobs in the crumb mixture to coat evenly.
2. Place kabobs on the grill rack. If using a covered grill, close lid. Grill until zucchini is crisp-tender. (For a covered grill, allow 4 to 5 minutes, giving kabobs a quarter turn once halfway through and placing tomatoes on ends of skewers the last 1 minute of grilling. For an uncovered grill, allow 8 to 10 minutes, turning occasionally to cook evenly and placing tomatoes on ends of skewers the last 2 minutes of grilling.) Makes 4 servings.
The mild, sweet taste and meaty texture of eggplant lends itself especially well to grilling. This lovely combination of vibrant vegetables is the perfect accompaniment to steaks or chops.
Source: Better Homes and Gardens
1/2 of a medium eggplant, peeled and cut into 1-inch cubes (about 3 cups)
1 medium zucchini, halved lengthwise and sliced 1-inch thick
1/2 cup green and/or yellow sweet pepper cut into 1-inch 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
1. Preheat indoor electric grill. On eight 6-inch skewers, alternately thread eggplant, zucchini, sweet pepper, and onion, leaving 1/4 inch between pieces. Brush with salad dressing. Combine the Parmesan cheese and bread crumbs; place on a piece of waxed paper. Roll the kabobs in the crumb mixture to coat evenly.
2. Place kabobs on the grill rack. If using a covered grill, close lid. Grill until zucchini is crisp-tender. (For a covered grill, allow 4 to 5 minutes, giving kabobs a quarter turn once halfway through and placing tomatoes on ends of skewers the last 1 minute of grilling. For an uncovered grill, allow 8 to 10 minutes, turning occasionally to cook evenly and placing tomatoes on ends of skewers the last 2 minutes of grilling.) Makes 4 servings.