Grilled Vegetables

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large orange bell pepper
• 1 large zucchini
• 4 baby eggplants
• 2 medium red onions
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• salt and pepper
• freshly cooked cracked wheat (bulgur)
• tomato and olive relish

Recipe

• 1 halve and seed the peppers and cut into even-size pieces, about 1 inch wide.
• 2 trim the zucchini, cut in half lengthwise, and slice into 1 inch pieces.
• 3 place the bell peppers and zucchini in a large bowl.
• 4 trim the eggplants and cut them into fourths lengthwise, then peel the onions, and cut each of them into 8 even-size wedges.
• 5 add the eggplants and onion to the bell peppers and zucchini.
• 6 in a small bowl, whisk the lemon juice with the olive oil, garlic, and rosemary- season to taste with salt and pepper.
• 7 pour the mixture over the vegetables and stir to coat evenly.
• 8 thread the vegetables onto 8 metal or presoaked wooden skewers.
• 9 arrange the kabobs on the broiler rack and cook under a preheated broiler, turning frequently, for about 10 to 12 minutes, until the vegetables are lightly charred and just softened (alternatively, cook on a barbecue grill over hot coals, turning frequently, for about 8 to 10 minutes, until softened and beginning to char).
• 10 remove the vegetable kabobs from the heat and serve immediately with freshly cooked cracked wheat and a tomato and olive relish.