- 3 medium green peppers, cut into
- 11/2-inch squares
- 11/2 lb fresh bay scallops
- 1 pt cherry tomatoes
- 1/4C dry white wine
- 1/4 C vegetable oil
- 3 Tbsp lemon juice
- dash garlic powder
- to taste black pepper
- 4 skewers
- Parboil green peppers for 2 minutes.
- Alternately thread first three ingredients on skewers.
- Combine next five ingredients.
- Brush kabobs with wine/oil/lemon mixture, then place on grill (or under broiler).
- Grill for 15 minutes,turning and basting frequently.
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