Recipe: Grilled Shiitake and Vegetable Kabobs with Herb Butter

Categories: mushrooms, peppers, squash

From the kitchen of:

The Produce Box newsletter 2010

4 oz shiitake mushrooms

1/4 c. butter or margarine

4 tsp chopped fresh thyme leaves OR

1 1/4 tsp dried thyme leaves, crushed

1/8 tsp salt

1 1/4 c. zucchini, sliced 3/4 inch thick

1/2 c. sweet red bell pepper, cut in 1 inch squares

1/2 c. yellow bell pepper, cut in 1 inch squares

Prepare outdoor grill or preheat broiler.

Remove stems from Shiitake mushrooms (use them later in stews, to flavor broths, etc.); quarter mushroom caps, and set them aside.

In a smal. saucepan, place teh butter, thyme, and salt. Heat and stir until flavors blend, abut 1 minute.

On skewers, thread mushroom caps, zucchini, and red and yellow peppers.

Place on a rack over outdoor grill or in a broiler pan 3 inches from the heat source. Brush with butter mixture.

Cook, brushing with herbed butter, turning skewers frequently, until vegetables are tender (about 5 minutes).

Grilled Shiitake and Vegetable Kabobs with Herb Butter