Vegetable Brochettes   Starters   By MasterChefsRecipes.com   Ingredients: 12 Medium/small tomatoes (Campari or large grape) 4 Green zucchini or summer squash, cut in 1½” (3.75 cm) pieces 3 Large red, yellow or orange peppers 3 Long Chinese eggplant cut in 1½” (3.75 cm) pieces 12 Onions, medium, preferably Cippolini 12 Large mushrooms ½ cup / 125 mL Vegetable oil MARINADE: ¾ cup / 375 mL virgin olive oil ¼ cup / 50 mL Balsamic vinegar 3 tbsp / 45 mL garlic, minced 3 tbsp / 45 mL fresh oregano, minced 3 tbsp / 45 mL parsley, minced 1 tsp / 5 mL fresh ground pepper 1 tsp /5 mL salt or to taste ½ tsp / 2.5 mL fresh ground pink pepper corms 1 lemon, juiced 1 tbsp/ 15 mL lemon rind, grated with Microplane 3 tbsp / 45 mL fresh basil shredded and sprinkled on cooked Brochettes.   Directions: Whisk marinade ingredients in a bowl 30 minutes before using, whisk again before skewering. Clean and prepare the vegetables, skewer onto skewers alternating. Skewer the vegetables on the skewers, brush liberally with marinade, set in work dish at room temperature for 30 minutes. Heat grill on high for 20 minutes before use. Brush grill liberally with oil. Reduce grill area for Brochettes to medium low. Turn brochettes every 2 minutes and baste with marinade. Remove from grill when tomatoes appear to be bursting. Serve Vegetable Brochettes warm or at room temperature, baste with remaining marinade and sprinkle basil on top.   Tips: EQUIPMENT: 6 metal or wood skewers 2 pairs of tongs work dish, non reactive or glass Microplane grater Whisk Mixing bowl Basting brush Servings: 6 Prep Time: 45 to 60 minutes Difficulty: Easy to do Cooking Time: 0 to 15 minutes Print this recipe

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