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
    Compliments Eggs Large White 12EA
    $3.01 • Chq
  • 16 pieces (0 ) zucchini, (1/2-in./1-cm) thick slices
    Zucchini Squash 1EA
    $1.68 • Chq
  • 16 pieces (0 ) red, green or yellow bell pepper, cut in large pieces
    Peppers Bell Green Large 1EA
    $2.08 • Chq
  • 16 pieces (0 ) large single red onion layer wedges
    Red Onions 1EA
    $2.20 • Chq
  • 1/4 cup (50 mL) extra virgin olive oil
    Bertolli Olive Oil Extra Virgin 1L
    $14.25 • Chq
  • 2 cloves (0 ) garlic, finely chopped
    Garlic (3PK)
    $3.19 • Chq
  • 1 package Knorr® Hollandaise Classic Sauce Mix
    Knorr Classic Sauce Mix Hollandaise 26G
    $2.47 • Chq
  • 3/4 cup water
    Evian Spring Water Natural 1.5L
    $2.94 • Chq
  • 2 tsp. dried basil, crushed
    Club House Spice Basil Leaves Family Size 37G
    $5.39 • Chq
  • 1 tsp. dried thyme leaves, crushed
    Club House Tin Ground Thyme 28G
    $5.99 • Chq
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.