Grilled Ratatouille Kabobs
Time & Servings
4 servings
33 minutes ready time =
25 minutes preparation +
8 minutes cooking
Ingredients
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16 pieces (0 ) eggplant, (1-in./2.5-cm) cubes
Mushrooms White 227G$2.77 • Ea -
16 pieces (0 ) zucchini, (1/2-in./1-cm) thick slices
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16 pieces (0 ) red, green or yellow bell pepper, cut in large pieces
Peppers Sweet Mini 454G$6.06 • Ea -
16 pieces (0 ) large single red onion layer wedges
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1/4 cup (50 mL) extra virgin olive oil
Gallo Extra Virgin Olive Oil 1L$9.72 • Ea -
2 cloves (0 ) garlic, finely chopped
Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)$3.99 • Ea -
1 package Knorr® Hollandaise Classic Sauce Mix
Knorr Classic Sauce Mix Hollandaise 26G$1.92 • Ea -
3/4 cup water
evian® natural spring water bottle 1.5L$3.54 • Ea -
2 tsp. dried basil, crushed
Classico Di Napoli Tomato & Basil Pasta Sauce, 650mL$3.62 • Ea -
1 tsp. dried thyme leaves, crushed
McCormick Gourmet Ground Thyme 34G$7.28 • Ea
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.