Tuesday, August 10, 2010

Veggie Kebab

Recipe for 6 people

3 medium zucchinis
1 medium eggplant
12 big cherry tomatoes
12 small mushrooms
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 large onion (preferably red)
3 tablespoons olive oil
The juice of one lemon
2 tablespoons oregano
1/2 teaspoon salt
1/3 teaspoon black pepper
1/2 teaspoon sweet paprika powder

We begin by washing our vegetables very well. Peel the eggplant and to put the bitterness out, cut it into medium cubes and place it in salt water. Let it there for an hour or an hour and a half. Then drain and dry it.
Meanwhile prepare the other vegetables. The size to cut the vegetables always depends on the size of the skewers you will be using. Cut the zucchinis into thick slices; chop the cherry tomatoes and mushrooms in half. Cut the bell peppers and the onion into large rectangular pieces.
Place vegetables on the skewers alternating as you go. This way, a very nice visual icon is created, but also while cooking the vegetables absorb the taste of the vegetables next to them.
In a small bowl put the olive oil, the lemon juice, the oregano, the salt, the pepper and paprika and stir well to mix.
Cook the kebab grilled on charcoal or even in a pan grill for 10-12 minutes. Turn frequently and brush them with the olive-lemon sauce that you prepared. Serve warm with pita-bread. Enjoy!