Vegetable Kabobs

Ingredients

• 1/4 cup Bertolli® Extra Virgin Olive Oil
• 1 Tbsp. finely chopped garlic
• 2 tsp. salt
• 1 tsp. finely chopped fresh thyme leaves
• 1 tsp. finely chopped fresh rosemary leaves
• 1/2 tsp. grated lemon peel
• Freshly ground black pepper
• 4 Japanese eggplants OR 1 small eggplant, sliced into 1-inch pieces
• 1 large red bell pepper, cut into chunks
• 8 small white onions, peeled
• 16 small mushrooms
• 8 cherry tomatoes
• 2 small zucchini, cut into 1-1/2-inch pieces

Directions

1. In large bowl, blend Olive Oil, garlic, salt, thyme, rosemary, lemon peel and black pepper. Add vegetables and toss to coat. Cover and marinate in refrigerator 30 minutes.   Remove vegetables from marinade, reserving marinade. On skewers, alternately thread vegetables. Grill or broil kabobs, turning and brushing frequently with reserved marinade, 10 minutes or until vegetables are tender.