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Holiday Feature

 

"Vive La France"
Vegetable Kebabs

Make 10 Kebabs

 

1 yellow pepper, cut into 1-1/2-inch (38 mm) cubes
1 sweet red pepper, cut into 1-1/2-inch (38 mm) cubes
2 small zucchini, sliced 1/2 inch (13 mm) thick
1 medium eggplant, cut into 1-1/2-inch (38 mm) cubes
2 tablespoons honey
1/4 cup (60 ml) vinegar
1/2 cup (120 ml) olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons ground coriander

 

Mix vegetables with remaining ingredients in a large bowl. Let marinate 4 hours at room temperature, basting vegetables with marinade every 30 minutes. Thread vegetables on skewers. Grill or broil vegetables about 3 minutes on each side, until vegetables begin to brown. Serve with remaining marinade as a dipping sauce.

Note: If wooden skewers are used, soak them in cold water for 1 hour before cooking.

 

Recipe from:

The Casablanca Cookbook
by Sarah Key, Jennifer Newman Brazil, Vicky Wells
$7.95 (hardback)
Abbeville Press Publishers
ISBN: 1-55859-474-4
Recipe reprinted by permission.

 

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This page created December 1998; modified November 2006


 


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