Grilled Vegetable Kebabs

by Editorial Staff

The vegetables should first be marinated in a sweet marinade and then grilled.

Servings: 4

Ingredients

  • Small red potatoes (cut into halves) – 8 pcs.
  • Apple juice – 3 tbsp
  • Red wine vinegar – 3 tbsp
  • Fresh basil (finely chopped) – 2 tbsp
  • Dijon mustard – 1 tbsp
  • Liquid honey – 1 tbsp
  • Soy sauce – 1 tbsp
  • Olive oil – 2 teaspoon
  • Ground black pepper – 1/4 teaspoon.
  • Fresh champignons – 12 pcs.
  • Bulgarian red pepper (peeled from seeds and cut into pieces) – 1 pc.
  • Medium zucchini (sliced) – 1 pc.

Directions

  1. Steam the potatoes until soft, but do not overcook.
  2. In a large zippered plastic bag, combine apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic and black pepper. Put mushrooms, red pepper, zucchini and boiled potatoes in a bag with dressing. Fasten the bag and shake well, put in the refrigerator for 2 hours.
  3. Grease the grill grate with vegetable oil and turn on the grill to preheat to medium temperature. Remove the vegetables from the marinade and string them in turn on 4 metal or wooden sticks. Place the kebabs on the oiled wire rack.
  4. Close the grill and cook the kebabs for 10-15 minutes, periodically turning the kebabs and brushing with marinade.

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