TZUTC: -0800
MSGID: 35340.fidonet_cooking@1:105/500 2db5bba0
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic & Herb Marinated Vegetable Kabobs
 Categories: Vegetables
      Yield: 4 Servings
 
      4    Shallots; halved lengthwise
      1    Fennel bulb;
           - trimmed, quartered,
           - separated into 8 pieces
      1 lg Red bell pepper; seeded,
           - cut into 8 pieces
      2 sm Yellow squash or zucchini;
           - cut into 8 chunks
      8 sm White mushrooms
      1 c  Garlicky herb marinade

MMMMM-------------------GARLICKY HERB MARINADE------------------------
      2 cl Garlic; chopped
    1/2 c  Low sodium tamari
    1/4 c  Olive oil
    1/4 c  White wine vinegar
    1/4 ts Salt
      2 tb Fresh tarragon; minced
      1 tb Fresh basil; minced
      1 tb Fresh chevril; minced
 
  Garlicky Herb Marinade:
  
  In a small bowl, combine the garlic, tamari, olive oil, vinegar, and
  salt. Whisk until well blended. Stir in the tarragon, basil, and
  chevril. Cover and regrigerate until ready to use. Be sure to use
  this marinade the same day you make it to ensure the fresh taste of
  the herbs.
  
  Yield: 1 Cup
  
  Kabobs:
  
  Place all of the vegetables in a medium size bowl. Pour the marinade
  over all, turning the vegetables to coat with the marinade. Set aside
  for 30 minutes to marinate, or cover and refrigerate for several
  hours or overnight.
  
  Preheat the grill, broiler, or oven. Thread one piece of each
  vegetable on 8 skewers and cook on an indoor or outdoor grill, or
  place on a lightly oiled baking sheet and cook under the broiler or
  in a preheated 450?F oven. Cook until the vegetables are tender,
  about 10 minutes, turning once. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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