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Grilled Veggie Kebobs
This recipe is kosher for Passover.
Grilled Veggie Kebobs Eileen Goltz | Pareve

makes 4 servings

1/2 cup olive oil

3 zucchini

1 red bell pepper

1 yellow bell pepper

1 onion

12 oz halved mushrooms

1/4 cup red wine vinegar

1/2 teaspoon thyme

1/2 teaspoon oregano


Whisk the vinegar and oil. Add the thyme and oregano whisk to combine and set aside. Cut each bell pepper into 12 inch wide pieces. Cut the zucchini into 12 half inch slices. Cut the onion into 12 pieces. Thread the vegetables, alternately, on to 4 large skewers. Marinate the kabobs in the oil and vinegar mixture for 15 minutes. Grill them over medium heat or until the vegetables are tender and slightly browned, turning them once. Serve hot. Makes 4