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RATATOUILLE
ON A SKEWER
Grill
these Mediterranean-style vegetable skewers
alongside steaks or chops. The bread crumbs
and Parmesan form a crisp, golden crust.
1
small eggplant, peeled, if desired, and
cut into 1-inch chunks
2 medium zucchini, cut into 1-inch chunks
2 green and/or yellow sweet peppers, seeded
and cut into 1-inch pieces
2 small onions, peeled and quartered
1/2 cup French salad dressing
1/4 cup grated Parmesan cheese
1/4 cup fine dry bread crumbs
16 cherry tomatoes
Alternately
thread eggplant, zucchini, pepper, and onion
pieces on eight skewers. Brush with salad
dressing. Combine Parmesan cheese and bread
crumbs; place on a piece of waxed paper.
Roll kabobs in crumb mixture to coat lightly.
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For
a charcoal grill, place filled skewers on the
grill rack directly over medium coals. Grill,
uncovered, for 10 to 12 minutes or until zucchini
is crisp-tender, turning frequently. Place two
tomatoes on the end of each skewer for the last
2 minutes of grilling.
For
a gas grill, preheat grill. Reduce heat to medium.
Place the skewers on the grill rack. Cover and
grill as above.
Makes
8 servings.
1
Serving - Calories: 127, Fat: 8g (Saturated: 2g),
Cholesterol: 4mg, Sodium: 301mg, Carbohydrate:
13g, Protein: 3g.
[Simply
Perfect Grilling 2001, Better
Homes and Gardens Special Interest Publications]
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