Esta es una exhibición prevé de cómo se va ver la receta de 'Grilled Vegetable Shish Kebabs With Sherry Peppercorn Marina' imprimido.

Receta Grilled Vegetable Shish Kebabs With Sherry Peppercorn Marina
by Global Cookbook

Grilled Vegetable Shish Kebabs With Sherry Peppercorn Marina
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Ingredientes

  • 2 lb Button mushrooms
  • 1 x Sweet onion or possibly red onion, cut into chunks
  • 1 sm Zucchini, cut into chunks
  • 1 sm Eggplant, cut into chunks
  • 1 x Yellow squash, cut into chunks
  • 1 c. Dry sherry
  • 3 x Cloves garlic, minced
  • 2 x Shallots, minced
  • 1/4 c. Sherry vinegar
  • 1 tsp Green peppercorns
  • 2/3 c. Extra virgin extra virgin olive oil
  • 1 Tbsp. Minced fresh thyme Salt Freshly grnd black pepper

Direcciones

  1. Soak 12 bamboo skewers in a pan filled with water for at least 30 min, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside.
  2. To prepare the marinade, combine the sherry, garlic, and shallots in a small saute/fry pan over high heat and reduce till about 1 Tbsp. of the sherry remains. Transfer the sherry mix to a medium bowl and add in the sherry vinegar and peppercorns. Whisk in the extra virgin olive oil till emulsified.
  3. Add in the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 min.
  4. In the meantime, prepare the grill. Place the skewers on the warm grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 min, or possibly till the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.