Ingredients
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1/3 cup olive oil
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2 tablespoons sun-dried tomatoes packed in oil, drained
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2 tablespoons fresh parsley, coarsely chopped
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1 garlic clove
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1/4 teaspoon salt
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20 fresh whole white mushrooms
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2 medium red peppers, cut into 1 inch pieces (seeds and ribs removed)
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1 tablespoon honey
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2 medium zucchini, cut into 1/2 inch thick slices (with peel)
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3 tablespoons balsamic vinegar
Instructions
- Balsamic Sauce: Process first 7 ingredients in blender or food processor until smooth.
- Thread zucchini, mushrooms, red pepper and bread cubes alternately onto skewers. Place in a single layer in large shalow baking dish. Brush kabobs with sauce. Cover. Let stand for 30 minutes. Preheat grill to medium. Cook kabobs on greased grill for 15 minutes, turning occasionally, until bread is crisp and vegetables are tender.