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Farmers Almanac
The Farmers Almanac
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Vegetable Kebabs

Vegetable Kebabs

Ingredients:
16 cherry tomatoes
16 small mushrooms
1 medium zucchini, sliced into 16 pieces
2 red onions, diced into 8 sections
2 green bell pepper, seeded and cut into 8 pieces
2 red bell pepper, seeded and cut into 8 pieces
8 metal skewers

Marinade
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon rosemary
1 teaspoon oregano
5 cloves garlic, peeled and chopped
3 tablespoons olive oil
salt and pepper to taste

Directions:
Place the marinade ingredients in a sealed plastic bag and shake to mix. Add the tomatoes, mushrooms, zucchini, onion and peppers and shake to coat the vegetables evenly. Marinate the vegetables for at least 30 minutes.
Heat a your charcoal or gas grill and lightly coat the grill rack with cooking spray. Slide two tomatoes, two mushrooms, two zucchini slices, two onion wedges, and two green of each kind of pepper slice onto each skewer. Place the kebabs on the grill rack and baste with leftover marinade. Place the lid on the grill and cook for about five minutes. Turning the kebabs as needed.

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  • Rose says:

    This vegetable kebab recipe sounds very healthy! I am adding it to my recipe collection immediately. Very good summer eating!

  • If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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