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1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
10 ounces fresh button mushrooms, cleaned well
2 red bell peppers, cut into 1-inch squares
1 green bell pepper, cut into
1-inch squares
Special equipment: 4 skewers
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1) In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper. Place mushrooms and peppers in a picnic-basket-friendly container, and pour flavored oil over vegetables.
2) At the picnic site, thread mushrooms and peppers on skewers.
3) Preheat grill for medium heat.
4) Brush grate with oil, and place kebobs on the grill. Baste frequently with oil mixture from container. Grill for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.
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