Kebabs are an easy way to grill small portions of anything. I like to grill pineapple, red and green peppers, round mushrooms, onions, meat and saussage on skewers. I soak the meat in a marinade overnight, first. Then, I slightly soften the vegetables in the microwave, so they aren't so hard. I brush them with butter, Italian seasonings, breadcrumbs and a little Parmesan cheese.
You can also roll these items in egg, then dip in breadcrumbs for a little brochette that can be deep-fried. I just stick mine in the oven, it's easier...the photo here doesn't do justice to the heady aroma that filled Wright's Park during the Ethnic Fest!
