Veggie Kobobs with Lime Sauce

Veggie Kobobs with Lime Sauce

Active Time: 15 Minutes Total Time: 30 Minutes Yield: Serves 2 (3 kabobs each) as a main course When served over basmati rice, these kabobs make a complete meal for the vegetarian at your table. RECIPE INGREDIENTS For the Basting Sauce: 1/4 cup light olive oil 6 large cloves roasted garlic 4 teaspoons minced fresh thyme or 2 teaspoons dried thyme, crumbled 1/2 cup fresh lemon juice For the Vegetable Skewers: 6 wooden skewers, soaked in water for 15 minutes 1 large zucchini, cut into 2-inch cubes 2 large crookneck squash, cut into 2-inch cubes 12 cherry tomatoes 12 button mushrooms, brushed off 12 pearl onions, peeled 2 anaheim chiles, seeded and cut into 2-inch pieces

DIRECTIONS FOR THE BASTING SAUCE: In a small glass or nonreactive metal bowl, combine the oil, garlic, thyme, and lemon juice. Whisk together until smooth. FOR THE SKEWERS: Skewer the vegetables, alternating to create an attractive arrangement. Preheat a grill pan over medium heat until very hot. Using a pastry brush, lightly coat the kabobs with the basting sauce. Add to the pan and cook for 3 minutes, basting frequently. Turn and cook for 3 minutes more. Serve immediately.