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
    $2.69 • Chq
  • 16 pieces (0 ) zucchini, (1/2-in./1-cm) thick slices
    Zucchini 1EA
    $2.25 • Chq
  • 16 pieces (0 ) red, green or yellow bell pepper, cut in large pieces
    Pepper Bell Green 1EA
    $1.08 • Chq
  • 16 pieces (0 ) large single red onion layer wedges
    Onion Red 1EA
    $1.83 • Chq
  • 1/4 cup (50 mL) extra virgin olive oil
    Colavita Extra Virgin Olive Oil 1L
    $15.43 • Chq
  • 2 cloves (0 ) garlic, finely chopped
    Summer Fresh Hummus Roasted Garlic 227G
    $3.68 • Chq
  • 1 package Knorr® Hollandaise Classic Sauce Mix
    Knorr Classic Sauce Mix Hollandaise 26G
    $2.91 • Chq
  • 3/4 cup water
    Evian Spring Water 1.5L
    $2.69 • Chq
  • 2 tsp. dried basil, crushed
    Club House Basil 37G
    $7.01 • Chq
  • 1 tsp. dried thyme leaves, crushed
    McCormick Gourmet Thyme Leaves 15G
    $7.33 • 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.