South Of The Border Vegetable Kabobs
|Garlic||5 Clove (25 gm), peeled|
|Steak sauce||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Finely chopped cilantro||1 Tablespoon|
|Ground cumin||3⁄4 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Ears of corn||3 , cut crosswise into 11/2 inch thick slices and blanched|
|Plum tomatoes||3 Medium, cut into 1/2 inch slices|
|Zucchini||1 Small, cut lengthwise into thin slices|
|Baby carrots||1 Cup (16 tbs), blanched|
Mince 1 garlic clove; halve remaining garlic cloves and set aside.
In small bowl, combine steak sauce, margarine, cilantro, minced garlic, cumin and peppers; set aside.
Alternately thread vegetables and halved garlic cloves onto 6 (10-inch) metal skewers.
Grill kabobs over medium heat for 7 to 9 minutes or until done, turning and basting often with steak sauce mixture.
Remove from skewers; serve immediately.