These skewers are perfect for BBQ parties: colorful and flavorful BBQ marinated vegetables will wake up your appetite!
Wine & Food Magazine
Choose from any mix of eggplant, zucchini, tomatoes, bell peppers of any color, white or red onions, mushrooms, and potatoes
120 ml cup dry white wine
120 ml cup olive oil
3 cloves garlic, crushed
1 tablespoon orange zest
1 tablespoon lemon zest
2 teaspoons freshly ground black pepper
1 tablespoon fresh, chopped za’atar or oregano, or 2 teaspoons dried
1 teaspoon ground cumin
1 teaspoon thyme
1 tablespoon chopped, fresh rosemary leaves or 12 tablespoon dried
Use cherry tomatoes or cut tomatoes in quarters. Same for mushrooms, if you use botton mushrooms there's no need to cut them, if you choose bigger, slice them into halves.
Chop peppers and onions into chunks.
For eggplant and zucchini, slice them thickly, place them in a colander, and cover with a light layer of salt. Set the colander over a bowl to catch the juices, and let the vegetables drain for half an hour. Rinse them, and dry or pat them dry.
Slice te potatoes thickly and boil them for 5 minutes. Then remove from water and drain them. Combine all the vegetables and pour the marinade over them. Cover and put in the fridge for at least 2 hours and up to overnight.
Soak the skewers in cold water for half an hour to prevent them from burning while the vegetables cook. Then arrange the vegetables on the soaked skewers and grill 5-10 minutes on each side, untill all tender.