Vegetable Kebabs

12 button mushrooms

3 small onions, cut into wedges (12 pieces)

4 baby carrots, cooked, each cut in half

1 red pepper, seeded, cut into wedges

1 green pepper, seeded, cut into wedges 4 long wooden skewers (not metal)

1 tablespoon arrowroot

Mix all the marinade ingredients together in 1/2 large, deep, microwave-safe dish. Add the prepared vegetables. Cover.

Microwave on high for 1 minute Turn the vegetables once during cooking. Allow to stand for 1/2 further 1 hour to marinade.

Thread the vegetables, alternately, onto each wooden skewer. Wrap the skewers in mmicrowave-safe plastic wrap. Place the skewers in 1/2 large, flat, microwave-safe dish. Do not cover the dish.

Microwave on high for 4 to 5 minutes Turn each kebab over two to three times during cooking. Allow to stand for 1/2 further 1 to 2 minutes.

Pour the left-over marinade into 1/2 small, deep, microwave-safe dish. Add

1 tablespoon of arrowroot, mixed in water.

Microwave on high for 1 1/2 minutes Do not let the mixture boil.

Serve the kebabs on 1/2 bed of hot, cooked brown rice. Pour the marinade over them.

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