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22 RECIPES
Roasted Vegetable Skewers with Balsamic Basil Marinade
1 Red Bell Pepper, Cut Into 1 Inch Pieces
1 Yellow Summer Squash, Cut Into
1
/4 Inch Slices
1 Zucchini Cut Into
1
/4 Inch Slices
16 White Button Mushrooms, Stems Removed
8 Green Onions, Cut Into 1
1
/2 Inch Pieces
Marinade:
1
/2 Cup Bertolli Olive Oil
6 Tablespoons Balsamic Vinegar
2 Tablespoons Minced Fresh Basil
2 Cloves Garlic
Prepare the vegetables and place them in a large bowl or food storage bag. Combine
the marinade ingredients and pour the marinade over the vegetables. Cover and
marinate 1 to 2 hours at room temperature. Drain off the marinade and skewer the
vegetables on the Kabob Rods. Rotate the skewered vegetables for 20 to 25 min-
utes until the vegetables are slightly brown, but still crunchy. Remove the Kabobs
from the Gear Wheels and slide the vegetables off onto serving plates. Serves 6.
◆
Merlot Marinated Leg of Lamb
One Leg of Lamb (4
1
/2 to 5 Pounds) Boned and Tied
1 Cup Merlot or Other Dry Red Wine
1
/2 Cup Soy Sauce
4 Cloves Garlic; Minced
2 Tablespoons Dried Oregano
1 Tablespoon Dried Rosemary
1 Tablespoon Coarsely Ground Pepper
Combine the soy sauce, Merlot, garlic, oregano, rosemary, and pepper in a deep
bowl. Add the lamb and turn it to coat with marinade. Cover and chill at least 6
hours or up to a day, turning the meat over several times. Remove the lamb from
the marinade, reserving marinade for basting. Place the lamb on the Spit Rods.
Cook for 1 hour, 15 to 30 minutes or until the internal temperature reaches 160°F
for medium, basting several times during the last 10 minutes. Serves 6 to 8.
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