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Marinated Vegetable Kabobs

Microwave.Lady's picture
  Canned artichoke hearts 7 1⁄4 Ounce, drained (Half Of 14 1/2 Ounce Can)
  Oil base salad dressing with herbs and spices 1⁄2 Cup (8 tbs)
  Onion 1⁄2 Small, cut into wedges
  Green bell pepper 1⁄4 Medium, cut into wedges
  Red bell pepper 1⁄4 Medium, cut into wedges
  Dried leaf tarragon 1⁄4 Teaspoon
  Dry white wine 2 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Water 3 Tablespoon
  Cherry tomatoes 4
  Mushrooms 4

1. In a medium bowl, combine green and red peppers, onion and water. Cover with waxed paper or plastic wrap. Microwave at 100% (high) 3 minutes or until crisp-tender. Remove vegetables with a slotted spoon, reserving juices in bowl. Set vegetables aside.
2. To vegetable juice in bowl, add salad dressing, wine, Worcestershire sauce and tarragon; whisk until combined. Microwave at 100% (high) 1-1/2 to 2 minutes or until boiling. Add pepper and onion wedges, mushrooms and artichoke hearts. Cover and marinate at room temperature 30 minutes; stir occasionally.
3. To serve, drain vegetables, reserving marinade. Thread marinated vegetables and tomatoes alternately on 12 inch bamboo skewers. Place in a 10" x 6" baking dish. Drizzle with some of the reserved marinade. Cover with vented plastic wrap. Microwave at 100% (high) 3 minutes or until heated through; drizzle with reserved marinade after 2 minutes. Let stand, covered, 2 minutes.

Recipe Summary

Side Dish

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Marinated Vegetable Kabobs Recipe