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Fresh and delicious is the best way to describe this marinara and vegetable kabob recipe.
A very tasty way to eat your vegetables.
Marinara Dip and Vegetable Kabobs
2 tablespoons olive oil
1 clove garlic finely chopped
2 large tomatoes, skinned, seeded and cut into fourths
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh parsley
½ teaspoon
1/8 teaspoon pepper
Heat oil over medium heat in saucepan. Cook garlic in the oil about 2 minutes, stirring occasionally. Add remaining ingredients. Cook uncovered over medium heat about 5 minutes, stirring occasionally. Pour into blender or food processor. Cover and blend on medium speed or process about 15 seconds. Serve warm.
8 ounces whole mushrooms
1 medium bell pepper, cut into 6 strips and then halved.
1 medium zucchini diagonally cut into ½ inch slices
6 large cherry tomatoes
2 tablespoons olive oil
Set oven to broil. Place vegetables on 4 metal skewers. Brush vegetables with oil. Place skewers of bell pepper and zucchini on rack in broiler pan. Broil with tops about 4 inches from heat for 2 minutes. Add skewers of mushrooms and cherry tomatoes. Broil 4 to 5 minutes gently rotating every 2 minutes until vegetables are tender. Serve with marinara dip.