Kabob Vegetables?

[Kathleen]

How did your kabobs turn out?

[Claire]

Some vegetables can be par-boiled, then skewered, to make them cook in the same time. Small onions and new potatoes take to this treatment. Chunks of eggplant do well just plain (no need to par-boil). Oh, also small tomatoes (cherry and grape are too small, you need something in between). Some more delicate vegetables (green beans, green onions, asparagus) are good squirted with olive oil, seasoned, and wrapped in foil. I like to brush them all with olive oil, then season with my favorite seasoning blends.

[BreezyCooking]

Originally Posted by KathleenA

How did your kabobs turn out?

We're going to have them today, so I'll let you know!

I've got multi-colored bell pepper pieces, sweet onion chunks, large garlic cloves, yellow squash, zucchini squash, large cherry tomatoes, large button mushroom caps, & baby variegated eggplant chunks marinating in Italian dressing in the fridge as we speak. Also the Italian-marinated store-bought turkey tenderloin. Although doing the meat & veggies together is prettier, I've found that doing meat & veggie kabobs separately results in better cooking, as the turkey chunks cook up quicker than the veggies.

Plan to serve up with Zatarain's Yellow Rice, warm pita bread, some homemade Raita (Indian-spiced yogurt dressing) & a green salad. Hope the thunderstorms hold off till I'm ready to grill!

[BreezyCooking]

Everything turned out delicious! I was very lucky in that even though the eggplant chunks cooked a lot faster than the summer squashes, they didn't reach the point of no return wherein they'd be falling off the skewers. I'm thinking next time I'll skewer up the eggplant along with the mushrooms & some peppers & onions separately from the squash pieces & start the squash pieces with some additional peppers & onions a little earlier in order to have everything more finished at the same time. But all in all, it turned out quite well, & I have leftovers to enjoy this week for lunch.