Garden On A Skewer

Course : Vegetables
Serves: 6
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1 large ear corn - husk removed, cut into 2 inch pieces corn -- husk removed, cut
12 large mushrooms caps
1 medium red pepper -- cut into 1-inch pieces
1 small zucchini unpeeled, cut into 2 inch pieces
12 whole cherry tomatoes
1/2 cup lemon juice
2 tablespoons dry white wine
1 tablespoon olive oil
1 teaspoon cumin
2 teaspoons minced fresh chives
1 teaspoon minced fresh parsley
1 teaspoon fresh ground pepper -- to taste

Preparation / Directions:

Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Thread the vegetables on the skewers. Combine all remaining ingredients for the basting sauce. Grill the vegetable kabobs for about 15 to 20 minutes total, basting constantly with the sauce, until the vegetables are slightly charred. Serving size: 1/2 cup

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