Marinated Mushroom and Veggie Kabobs

(NC)—Great with grilled roasted poultry or meats. Vary the vegetables and marinade for a Greek flavour to serve with cooked rice or pitas.

Preparation Time: 10 minutes

Marinating Time: 30 minutes – 4 hours

Cooking Time: 10-15 minutes

1/4 cup (50 mL) olive oil
2 tbsp (25 mL) white wine or herb flavoured vinegar
2 tsp (10 mL) dried tarragon leaves
2 cloves garlic, minced
1/2 tsp (2 mL) ground black pepper
16 large fresh Mushroom caps
12 mini red potatoes*
1 large red or green pepper, seeded and cut into 1”(2.5cm) pieces
2 medium zucchini, cut into 1”(2.5cm) chunks

In large bowl, whisk together oil, vinegar, tarragon and garlic; stir in mushrooms, potatoes, pepper, and zucchini to marinade. Marinate at least 30 minutes or up to 4 hours, tossing occasionally.

Thread mushrooms, potatoes, pepper and zucchini alternately onto metal skewers; reserve any marinade. Grill or broil kabobs over medium high heat, turning several times and brushing with reserved marinade, about 12-15 minutes or until potatoes are tender.

Makes 4 Servings

*Mini potatoes are about 1-1 1/2” (2.5 – 3.5cm); if not available cut small potatoes in half or quarters and precook for 2-3 minutes

Greek Style: Substitute lemon juice for vinegar, dried oregano and mint for tarragon and add pinch hot red pepper flakes to the marinade. Substitute large cherry tomatoes for potatoes and add red onion wedges. Grill 8-10 minutes; serve with grilled whole wheat pita halves, tzatziki and crumbled feta.

Nutritional Information (per serving): Calories: 246, Sodium: 12 mg, Protein: 4.7 g, Fat: 14.2 g, Carbohydrates: 27.5 g, Dietary Fibre: 5.4 g

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Source: www.newscanada.com

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More ideas for mushroom lovers:

Marinated Mushroom and Veggie Kabobs
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Mixed Mushroom and Spinach Tortilla
PBLT Salad
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