The sherry marinade used here is what makes these vegetable shish kabobs so delicious. The combination of sherry, shallots, peppercorns and more gives a sophisticated flavor to these vegetable shish kabobs and makes them really mouthwatering. Bell peppers, mushrooms, red onion, and zucchini are used as the vegetables but feel free to use other vegetables. Eggplant, corn on the cob, squash, pumpkin, potatoes, celery, and other veggies are all great for grilling, so just use your favorites and you cannot go wrong.
One of the best things about vegetable shish kabobs is how healthy and nutritious they are. A vegetable kabob is really low in fat and calories (unless you serve a creamy sauce on the side, of course) and there is plenty of choice when it comes to which veggies to use. Whether you are watching your weight or you simply enjoy eating vegetable shish kabob recipes, you will love the following sherry-marinated vegetable shish kabobs.
The combination of sherry vinegar and dry sherry gives these kabobs a great flavor and these would be nice served as a side dish with fish, since the sherry also goes well with the fish flavor. Like any other recipe for vegetable shish kabobs, they are also nice served by themselves.
To make this delicious dish, you will first need to prepare the vegetables, which means slicing the zucchini and red onion into ¼ inch thick slices. Try to keep the slices uniform so you do not end up with thinner pieces which burn or thicker pieces which do not cook as fast as the thinner ones and end up not being tender enough.
The bell pepper can be cut into squares and the mushrooms just need to be cleaned. There is no need to wash them unless they have a lot of dirt on. Simply wiping them clean with paper towels is usually better because they can absorb a lot of liquid and soaking them in water makes them mushy while rinsing them can make them slimy. While you are preparing the vegetables, you can soak the bamboo skewers in cold water. This prevents them from igniting on the barbeque later. Thread the chopped veggie pieces on to the skewers, taking care to alternate the colors so you end up with the most appealing and attractive result. Each kabob will look very colorful when assembled.
The marinade is very easy to make. Unlike some others, this marinade is cooked before you use it. The reason for that is to reduce it down, heightening the flavors and making it thicker so it will stick to the vegetables better. Once it has reduced down, in go some more ingredients and then you can stir it well and let the vegetables marinate for an hour or until you are ready to barbeque the kabobs. About 7 minutes should be sufficient time to cook them perfectly, but it depends on your barbeque so keep an eye on them while they are cooking. A few too many minutes can result in burnt kabobs and that is not what you will want to be serving to your guests.
- 1 yellow bell pepper
- 1 red bell pepper
- 2 lbs button mushrooms
- 1 red onion
- 1 zucchini
- 3 chopped cloves garlic
- ¼ cup sherry vinegar
- 1 cup dry sherry
- 2 chopped shallots
- ? cup extra virgin olive oil
- 1 teaspoon green peppercorns
- 1 tablespoon chopped fresh thyme
- Salt and black pepper, to taste
- Cut the red onion into wedges and the zucchini into ¼ inch thick slices.
- Cut the bell peppers into 1 inch squares.
- Clean the mushrooms and remove the stems.
- Soak 12 bamboo skewers in cold water for half an hour, and then thread the prepared vegetables on to them, in alternating colors.
- Mix the garlic, sherry, and shallots in a pan over a high heat and reduce this mixture until you are left with about a tablespoon of sherry.
- Pour this into a bowl and add the peppercorns and sherry vinegar.
- Whisk in the olive oil, and then add the thyme, salt and black pepper.
- Pour this marinade over the vegetable kabobs and let them marinate for an hour.
- Cook the kabobs over a hot grill, brushing them a few times with the leftover marinade.
- Let them cook for about 7 minutes or until tender.
- Drizzle the remaining marinade over the kabobs before serving.
This colorful and delicious recipe is great if you are looking for new ideas for summer outdoor cooking. Vegetable shish kabobs are always popular and marinating them infuses them with lots of wonderful flavor. Serve these delicious treats with grilled corn on the cob and bread, like in the photo, or with rice or noodles. You can serve them as an entree or as a side dish, depending on the tastes of your guests and what else you are cooking. Served piping hot from the grill, these vegetable shish kabobs are tempting enough to make anyone’s mouth water in anticipation.
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