Grilled Ratatouille Kabobs

Time & Servings
4 servings
33 minutes ready time =
25 minutes preparation +
8 minutes cooking
Ingredients
  • 16 pieces (0 ) eggplant, (1-in./2.5-cm) cubes
    Burnbrae Farms Large White Eggs ~ 30 ct
    $10.28 • Ea
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  • 16 pieces (0 ) zucchini, (1/2-in./1-cm) thick slices
    Yellow Zucchini Squash 1EA
    $1.17 • Ea
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  • 16 pieces (0 ) red, green or yellow bell pepper, cut in large pieces
    Pepper Bell Orange Sweet 1EA
    $2.58 • Ea
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  • 16 pieces (0 ) large single red onion layer wedges
    Red Onion 1EA
    $1.12 • Ea
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  • 1/4 cup (50 mL) extra virgin olive oil
    No Name Extra Virgin Olive Oil ~ 750 ml
    $7.52 • Ea
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  • 2 cloves (0 ) garlic, finely chopped
    Rooster Garlic ~ 3 ct
    $2.07 • Ea
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  • 1 package Knorr® Hollandaise Classic Sauce Mix
    Knorr Classic Sauce Mix Hollandaise 26G
    $2.15 • Ea
  • 3/4 cup water
    Evian Natural Spring Water ~ 1.5 l
    $3.20 • Ea
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  • 2 tsp. dried basil, crushed
    No Name Basil Leaves ~ 40 g
    $2.68 • Ea
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  • 1 tsp. dried thyme leaves, crushed
    No Name Thyme Leaves ~ 45 g
    $2.42 • Ea
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Directions
  • Combine all vegetables in large non-metallic bowl. Heat oil in small saucepan over low heat and cook garlic, stirring occasionally, 1 minute. Whisk in Knorr® Hollandaise Classic Sauce Mix; gradually add water whisking constantly. Stir in basil and thyme. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer 1 minute. Pour sauce over vegetables and toss to coat. Marinate 20 minutes at room temperature. Thread vegetables on 4 long metal skewers. Grill or broil, turning occasionally and brushing with additional sauce, 5 minutes or until vegetables are tender.