Veggie Kebabs

Forget the meat! Just add vegetables to this Middle Eastern, Eastern Mediter-ranean and South Asian dish. 

Threading one piece at a time, I forgot the eggplant. So I made another skewer with just the eggplants, and we shared them.-Mike

Heat up the BBQ 

             or

preheat the oven 400℉ (205℃) 

Organic vegetables: (some suggestions)

• eggplant
• zucchini
• red bell pepper
• red onion
• cherry tomatoes
• mushrooms
• broccoli
• kohlrabi
• etc.

1/4 cup (60 ml) or more olive oil

1-2 chopped garlic cloves

1-2 tsp. (5-10 ml) each: mint, thyme, and chopped rosemary

-add just amounts to taste-

1. Soak wooden skewers in cold water for 30 minutes. (We used Turkish metal skewers.)

2. Cut the vegetables into 1-inch (2 cm) pieces for the number of skewers you are making.

3. Thread one piece of each vegetable on each skewer.

4. Repeat until you have used up all the vegetables.

5. In a small bowl, whisk together the olive oil, garlic, rosemary, and thyme. 

6. Brush each skewer with the marinade sauce.

7. Grill on a BBQ or in the oven for 12-15 minutes, until they are tender. 

8. Turn occasionally.

9. Remove the vegetables to individual plates.
10. Top with organic plain yogurt, Greek, or dairy-free yogurt.

11. Serve with rice, quinoa, or couscous, a mix salad, and dolmas.

-modified from Balaboosta