Curried Vegetable Kebabs

Recipe Ingredients

16 cups	2336g / 82oz	Broccoli florets (large)
16 cups	2336g / 82oz	Cauliflower florets (large)
16		Button mushrooms - wiped clean
2		Red onions - each cut 8 wedges (large)
2		Green peppers - stemmed, seeded,
		And cut into 16 pieces
2		Orange or yellow peppers - stemmed, seeded,
		And cut into 16 pieces
2		Red peppers - stemmed, seeded,
		And cut into 16 pieces
1		Eggplant - stemmed, and
		Cut into 1" cubes
1 cup	237ml	Curry And Herb Marinade - (see recipe)
8		Bamboo skewers

Recipe Instructions

Fill a pot with water and bring it to a boil. Add broccoli and cook 1 to 2 minutes or until it turns bright green. Remove the broccoli with a slotted spoon and immediately plunge into a bowl of ice water to stop the cooking process. Remove the broccoli from the ice water and allow to dry on a towel. Repeat the same process with the cauliflower.

Thread the vegetables onto the skewers in the following order: 1 button mushroom, 1 wedge of red onion, 2 pieces of orange pepper, 2 cauliflower florets with the tops facing outward, 2 pieces of green pepper, 2 pieces of eggplant, 2 pieces of red pepper, 2 broccoli florets with the tops facing outward, 1 wedge of red onion, and end with 1 button mushroom. Repeat the same procedure for the remaining skewers.

Place the skewers in a large casserole dish, pour the marinade over the top of the kabobs, and rotate them a bit to fully coat with the marinade. Cover, place in the refrigerator, and allow to marinate for 1 hour.

Place the skewers on a hot grill, turn them over often, and cook until lightly charred on all sides, approximately 10 minutes total cooking time. Transfer the kabobs to a large platter and serve 1 kabob per person.

This recipe yields 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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