VEGETABLES: Using rosemary stems as skewers not only makes the vegetable kebabs more attractive-looking, but also imparts a nice flavour to the vegetables being grilled.

MUSHROOM AND EGGPLANT SKEWERS WITH TOMATO SAUCE:

 

 

 

12 long firm rosemary sprigs                          

18 brown cremini mushrooms, halved

1 eggplant, cubed                                            

dressing:

    ¼ cup olive oil

    2 tbsp. balsamic vinegar                             

    2 cloves garlic, finely minced

    1 tsp. sugar

tomato sauce:

    5 tomatoes                                      

    1 tbsp. olive oil

    1 small onion, finely chopped                    

    1 clove garlic, crushed

    1 tbsp. tomato paste                        

    2 tsp. each sugar & balsamic vinegar                      

    1 tbsp. chopped flat-leaf parsley

    salt and pepper

 

 

Remove leaves from lower part of the rosemary sprigs and reserve 1 tbsp. of the leaves. Put mushrooms and eggplant in a large glass bowl and pour in the combined dressing ingredients. Toss well to coat and marinate for 30 minutes.

 

To make tomato sauce:  Heat water to boiling in a large pot. Drop in tomatoes carefully. Let sit 30 seconds then remove with a slotted spoon. When slightly cooled, peel skin off tomatoes, cut each in half, remove seeds and dice flesh.  Cook onion and garlic in a large saucepan over medium heat for 2-3 minutes. Add tomatoes, tomato paste, sugar, vinegar and parsley. Simmer together for 15 minutes or until thick. Add salt and pepper to taste.

 

Carefully thread alternating mushrooms and eggplant cubes onto rosemary sprigs. Cook on preheated lightly-oiled BBQ grill for 7-8 minutes, or until egg plant is tender but not too soft. Turn occasionally during cooking. Garnish with chopped rosemary leaves and serve with tomato sauce.

 

 

NOTE:  Other vegetables, such as zucchini, red and green bell peppers and cheese cubes may be used as substitutes or in addition to mushrooms and eggplant.