Veggie Bread Kabobs

Name: Veggie Bread Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 kabobs
Ingredients: 1/3 cup olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons sun-dried tomatoes packed in oil, drained; 2 tablespoons fresh parsley, coarsely chopped; 1 tablespoon honey; 1 garlic clove; 1/4 teaspoon salt; 2 medium zucchini, cut into 1/2 inch thick slices (with peel); 20 fresh whole white mushrooms; 2 medium red peppers, cut into 1 inch pieces (seeds and ribs removed); 1 sourdough bread, loaf cut into 1 inch cubes; 10 bamboo skewers, soaked in water for 10 minutes (10 inches in length)

Submitted by Crafty Lady 13

"Tender, colorful vegetables and toasted bread cubes make a wonderful kabob combination. From the Most Loved Barbecuing cookbook. Time does not include 30 minute "marinating" time."

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photo by Chef floWer

Ready In:: 35mins
Ingredients:: 12
Yields:: 10 kabobs

ingredients

Balsamic Sauce
¹⁄₃ cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons sun-dried tomatoes packed in oil, drained
2 tablespoons fresh parsley, coarsely chopped
1 tablespoon honey
1 garlic clove
¹⁄₄ teaspoon salt
Kabobs
2 medium zucchini, cut into 1/2 inch thick slices (with peel)
20 fresh whole white mushrooms
2 medium red peppers, cut into 1 inch pieces (seeds and ribs removed)
1 sourdough bread, loaf cut into 1 inch cubes
10 bamboo skewers, soaked in water for 10 minutes (10 inches in length)

directions

Balsamic Sauce: Process first 7 ingredients in blender or food processor until smooth.
Thread zucchini, mushrooms, red pepper and bread cubes alternately onto skewers. Place in a single layer in large shalow baking dish. Brush kabobs with sauce. Cover. Let stand for 30 minutes. Preheat grill to medium. Cook kabobs on greased grill for 15 minutes, turning occasionally, until bread is crisp and vegetables are tender.

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Reviews

Yumm-o, this is tasty and fun to eat. I reduced the olive oil in the sauce; I felt there's really no need for that much fat. I also added some tomato paste to thicken it up. Only thing about this is, the bread tends to burn. I kept the chunks big, but some of them still got rather black. Will work on my technique! Thanks for posting this great, light summer meal.

White Rose Child
Nice sauce but the bread part of it didn't quite do it for me. As a main I felt it lacked substance and if I made it again I would use tofu instead of the bread.

Kiwi Kathy
Yummy! This is a good option for Vegetarians at a BBQ and a nice way of "dressing" up veggie's. The sauce is amazing, if I make it again I would add one tablespoon less of balsamic vinegar as it was slightly overpowering, however it still tasted nice with three tablespoons of the vinegar. I really loved the bread and sauce combo, I could have easily skewered just bread on the bamboo and covered it with sauce and cooked it alone on the BBQ. I served this with Recipe #94211 and it made a perfect meal. Thank you Crafty Lady 13

Chef floWer

Tweaks

Nice sauce but the bread part of it didn't quite do it for me. As a main I felt it lacked substance and if I made it again I would use tofu instead of the bread.

Kiwi Kathy

RECIPE SUBMITTED BY

Crafty Lady 13

Dalton, OH

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