TZUTC: -0800   
   MSGID: 35340.fidonet_cooking@1:105/500 2db5bba0   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Garlic & Herb Marinated Vegetable Kabobs   
    Categories: Vegetables   
         Yield: 4 Servings   
       
         4    Shallots; halved lengthwise   
         1    Fennel bulb;   
              - trimmed, quartered,   
              - separated into 8 pieces   
         1 lg Red bell pepper; seeded,   
              - cut into 8 pieces   
         2 sm Yellow squash or zucchini;   
              - cut into 8 chunks   
         8 sm White mushrooms   
         1 c  Garlicky herb marinade   
      
   MMMMM-------------------GARLICKY HERB MARINADE------------------------   
         2 cl Garlic; chopped   
       1/2 c  Low sodium tamari   
       1/4 c  Olive oil   
       1/4 c  White wine vinegar   
       1/4 ts Salt   
         2 tb Fresh tarragon; minced   
         1 tb Fresh basil; minced   
         1 tb Fresh chevril; minced   
       
     Garlicky Herb Marinade:   
        
     In a small bowl, combine the garlic, tamari, olive oil, vinegar, and   
     salt. Whisk until well blended. Stir in the tarragon, basil, and   
     chevril. Cover and regrigerate until ready to use. Be sure to use   
     this marinade the same day you make it to ensure the fresh taste of   
     the herbs.   
        
     Yield: 1 Cup   
        
     Kabobs:   
        
     Place all of the vegetables in a medium size bowl. Pour the marinade   
     over all, turning the vegetables to coat with the marinade. Set aside   
     for 30 minutes to marinate, or cover and refrigerate for several   
     hours or overnight.   
        
     Preheat the grill, broiler, or oven. Thread one piece of each   
     vegetable on 8 skewers and cook on an indoor or outdoor grill, or   
     place on a lightly oiled baking sheet and cook under the broiler or   
     in a preheated 450?F oven. Cook until the vegetables are tender,   
     about 10 minutes, turning once. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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