Grilled Ratatouille Kabobs

Temps & Portions
4 servings
33 minutes temps de préparation =
25 minutes préparation +
8 minutes cuisson
Ingrédients
  • 16 pieces (0 ) eggplant, (1-in./2.5-cm) cubes
    Kirkland Organic Eggs Large Brown (24PK) 1EA
    $11.29 • Chq
  • 16 pieces (0 ) zucchini, (1/2-in./1-cm) thick slices
    Extra Fancy Zucchini ~ 2LB
    $5.64 • Chq
  • 16 pieces (0 ) red, green or yellow bell pepper, cut in large pieces
    Mixed Sweet Bell Peppers 6EA
    $10.16 • Chq
  • 16 pieces (0 ) large single red onion layer wedges
  • 1/4 cup (50 mL) extra virgin olive oil
    Kirkland Extra Virgin Olive Oil 2L
    $23.72 • Chq
  • 2 cloves (0 ) garlic, finely chopped
    La Maison Fresh Garlic Caesar Dressing & Dip 1.4L
    $7.90 • Chq
  • 1 package Knorr® Hollandaise Classic Sauce Mix
  • 3/4 cup water
    Evian Water 12PK 1L
    $20.35 • Chq
  • 2 tsp. dried basil, crushed
    Club House Basil Leaves 190G
    $5.41 • Chq
  • 1 tsp. dried thyme leaves, crushed
Instructions
  • 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.