Wash and cut the vegetables into chunks about
1 inch thick (I know the peppers will not be this thick, but cut them
into large pieces). Place the chunks into a large bowl. In another
bowl, combine the vinegar, mustard, rosemary, garlic, and salt and
pepper and whisk into a uniform liquid. Pour this liquid over the
vegetables and, using your hands, turn the ingredients to ensure each
piece is well coated. Cover with plastic wrap and marinate in the
refrigerator overnight. To cook: preheat the oven to broil and thread
the vegetables onto metal skewers. Reserve the marinade to baste kabobs.
Place the skewers in a broiler pan and cook under the broiler for
10-15 minutes. Baste the cooking kabobs with the marinade periodically
during the cooking. Serve over rice or couscous with the leftover
marinade as a light sauce. This is great as leftovers, too. The flavors
intensify. You need to plan ahead a little to prepare this dish because
the vegetables require a long time to absorb the marinade. But once
the chopping and marinating are done, it is quick to do the final
cooking.
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