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Grilled Vegetable Kabobs

Serves 6 to 8
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Ingredients

2 medium size zucchini, cut into 1-inch rounds

2 medium eggplant, cut into 1-inch rounds

1 red pepper, cut into 2 inch long strips

1 yellow pepper, cut into 2 inch long strips

Onion chunks

Rosemary skewers (pre-soaked)

MARINADE

Salt

Pepper

Juice of several limes

Dried oregano

Olive oil

Honey

Directions

Make up marinade in a large bowl; add veggies and toss to coat. Thread like veggies on rosemary soaked skewers. Place on grill and cook until slightly charred.

This recipe is featured on show 2714 – Supper on the Grill.

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