Recipe by Lori Ross

When served over rice, these kabobs make a complete meal for the vegetarian at your table.  Use the same sauce for basting chicken, meat or seafood kabobs

Basting Sauce:

1/4 cup light olive oil

6 large cloves roasted garlic

4 tsps minced fresh thyme or 2 tsps dried thyme, crumbled

1/2 cup fresh lemon juice

For Vegetable Skewers:

Use any vegetables you wish cut into approximately 2 inch cubes or slices

6 wooden skewers, soaked in water for 15 minutes

1 large zucchini, cut into 2-inch cubes

1 large yellow squash cut into 2-inch cubes

12 button mushrooms, brushed off

12 pearl onions, peeled or 2 inch chunks of regular onions 
 

In a small glass or nonreactive metal bowl, combine the oil, garlic, thyme, and lemon juice. Whisk together until smooth.  Skewer the vegetables, alternating to create an attractive arrangement. Preheat grill or broiler or grill pan on the stove top until very hot. Using a pastry brush, lightly coat the kabobs with the basting sauce. Place on grill or under broiler  or in grill pan and cook for 3 minutes, basting frequently. Turn skewers and cook for 3 minutes more. Serve immediately.