Vegetable Kabobs

Name: Vegetable Kabobs
Ingredients: 2 (8-ounce) cans tomato sauce; 2 tablespoons olive oil; 4 garlic cloves, minced; 1 tablespoon chopped fresh or dried rosemary; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 small eggplant; 1 red bell pepper; 1 green bell pepper; 1 large onion; 2 zucchini; 2 yellow squash; 1 (8-ounce) package whole fresh mushrooms

14 ingredients

5 steps

Ingredients

2 (8-ounce) cans tomato sauce
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon chopped fresh or dried rosemary
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 small eggplant
1 red bell pepper
1 green bell pepper
1 large onion
2 zucchini
2 yellow squash
1 (8-ounce) package whole fresh mushrooms

Directions

1

Stir together first 7 ingredients in a 13- x 9-inch baking dish; set aside.
2

Cut eggplant into 1-inch cubes. Cut bell peppers into 1 1/2-inch pieces. Cut onion into 8 wedges. Cut zucchini and yellow squash into 1/2-inch-thick slices.
3

Thread vegetables onto 6 (10-inch) skewers; place in sauce mixture, turning to coat. Cover and let stand 1 hour.
4

Remove kabobs from marinade, reserving marinade.
5

Grill, covered with grill lid, over medium heat (300° to 350°) 12 to 17 minutes; turn occasionally and baste with reserved marinade.