For the Vegetables:
8 cherry tomatoes
1 green bell pepper, seeds, ribs, and stem removed, cut lengthwise into wedges
8 large button mushrooms
1 onion, cut into wedges and separated
1 zucchini, scored with a fork and cut into ½-inch slices
For the Marinade:
6 green onions, minced
1 Scotch bonnet chile, seeds and stem removed, minced
½ cup soy sauce
½ cup malt vinegar
1/4 cup vegetable oil
2 tablespoons fresh lime juice
2 tablespoons chopped fresh thyme
½ teaspoon ground cloves
½ teaspoon ground allspice
1/4 teaspoon ground cinnamon
To prepare the vegetables, thread them onto skewers, alternating colors and shapes, and place the skewers in a non-reactive baking dish.
To make the marinade, combine all the ingredients in a bowl and pour over the vegetables. Marinate for 2 to 3 hours, spooning the marinade over the vegetables occasionally.
Brush a grill rack with vegetable oil. Grill the vegetables for 3 to 5 minutes, or until the vegetables are cooked but still crisp, basting frequently with the marinade.
Servings |
4 to 6 |
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