Vegetable Kebabs

from Linda's Kitchen
by Linda McCartney

Colorful combinations of vegetables make beautiful kebabs, which you can vary endlessly using multicolored bell peppers, tomatoes, zucchini, etc. - whatever is in high season. The kebabs are delicious with barbecued veggie burgers and a potato salad. Serve with a variety of sauces such as barbecue, chili ,wild mushroom, or roasted red pepper.

FOR 6-8

1/2 pound medium carrots, cut in chunks
1 small head cauliflower, separated into flarets
6 ounces snow peas, trimmed
6 ounces baby onions, peeled
3 small ears of corn, shucked and cut across in l-inch slices
milk or soy milk vegetarian sausages, burgers, etc., cut in chunks (optional) olive oil

Cook all the vegetables separately in boiling water to which you have added 1 tbsp milk, until they are tender but still slightly crisp. Drain in a colander under cold running water.

Thread the pieces of vegetable onto skewers, alternating the colors. Include the chunks of vegetarian sausages, etc. if you are using them. Brush with oil, and grill on the rack over hot coals for 5 minutes, turning frequently.

© 1995 by Little, Brown and Company