Saturday, May 08, 2004
We made barbecued shishkabobs of cherry tomato, pearl onion, sliced zucchini, and mushrooms, with a basting sauce of tomato, onion, diced red pepper, mushrooms, a descent California Merlot, cumin and some extra virgin olive oil
The grilled vegetable shishkabob was transferred to a toasted Cuban bread roll (remember classic Cuban bread is vegan if you substitute for the lard) We served it hot dog style, and that, as the saying goes, was that, easy peazy vegan easy. The trouble is that grilled veggies on a stick can lose some of their succulence, they tend to dry out in other words and rather than a simple basting they would like a nice rich coating of sauce.
When you try this recipe reserve at least half of the basting sauce as a topping, you’re best friends can sauce away to their hearts content and you’ll have the satisfaction of knowing that you made it their way. More importantly, you made it for them.
serves as many as you like
And oh, by the way... Cover your ears and listen at lunch to the "The Naked Vegetarian" on