16 broccoli florets
16 cauliflower florets
16 button or creamini mushrooms (wiped clean)
2 large red onions, each cut into 8 wedges
2 green peppers, cut into 16 pieces (cleaned, seeds removed)
2 orange or yellow peppers, cut into 16 pieces (cleaned, seeds removed)
2 red peppers , cut into 16 pieces (cleaned, seeds removed)
1 eggplant, cut into 1-inch cubes
1 cup curry marinade (curry powder, oil, vinegar)
8 bamboo skewers
Steam broccoli and cauliflower until tender crisp. Thread the vegetables onto the skewers in the following order: 1 mushroom, 1 wedge of red onion, 2 pieces of orange pepper, 2 cauliflower florets with the tops facing outward, 2 pieces of green pepper, 2 pieces of eggplant, 2 pieces of red pepper, 2 broccoli florets with the tops facing outward, 1 wedge of red onion, and end with 1 button mushroom. Repeat on all skewers. Place the skewers in a large casserole dish, pour the marinade over the top of the kabobs, and rotate them a bit to fully coat with the marinade. Cover, place in the refrigerator, and allow to marinate for 1 hour. Place the skewers on a hot grill, turn them over often, and cook until lightly charred on all sides, approximately 10 minutes total cooking time. Transfer the kabobs to a large platter and serve 1kabob per person.
My friend gave me this recipe, and it is really good. It also works with a spicy or teriyaki marinade.