Tuesday, August 24, 2010
Kabobs, a delicious array of veggies on a stick. My first time making them, as well as our first time eating eggplant.
Eggplant is, interesting. I can't say we didn't like it, but i also wont say we are going to rush out to buy more. What I can recommend is that you cut the skin off as neither of us cared for it at all.
Veggie kabobs: Marinated mushrooms, cherry tomatoes, green bell pepper, walla walla onion, and eggplant.
The marinade was Plum wine based. We then cooked them on the grill (charcoal), at about 300* F.
All in all a great dinner but I learned more for next time such as marinating the mushrooms AND the eggplant, more tomatoes and perhaps adding that zucchini i was so tempted to add.