|1/4 cup||olive oil||50 mL|
|2 tbsp||white wine or herb flavoured vinegar||25 mL|
|2 tsp||dried tarragon leaves||10 mL|
|2||cloves garlic, minced||2|
|1/2 tsp||ground black pepper||2 mL|
|16||large fresh Mushroom Caps||16|
|12||mini red potatoes*||12|
|1||large red or green pepper seeded||1|
|cut into 1" (2.5cm) pieces|
|2||medium zucchini, cut into 1" (2.5cm) chunks||2|
In large bowl, whisk together oil, vinegar, tarragon, garlic and pepper; stir in mushrooms, potatoes, peppers, and zucchini to marinade. Marinate at least 30 minutes or up to 4 hours, tossing occasionally. Thread mushrooms, potatoes, peppers and zucchini alternately onto metal skewers; reserve any marinade. Grill or broil kabobs over medium high heat, turning several times and brushing with reserved marinade, about 12-15 minutes or until potatoes are tender.
Makes 4 Servings
*Mini potatoes are about 1-1 ½ “(2.5-3.5 cm); if not available cut small potatoes in half or quarters and precook for 2-3 minutes.
Greek Style: Substitute lemon juice for vinegar, dried oregano and mint for tarragon, and add a pinch of hot red pepper flakes to the marinade. Substitute large cherry tomatoes for potatoes, and add red onion wedges. Grill 8-10 minutes; serve with grilled whole wheat pita halves, tzatziki and crumbled feta.
Have a great day.