These kabobs may be served over wild rice or polenta or as a side at an afternoon BBQ.
- Bamboo skewers, soaked in water for 30 minutes
- Place the vegetables in a shallow bowl. Pour Crema marinade over vegetables. Cover and refrigerate for 1 to 2 hours.
- Preheat an outdoor grill to medium heat.
- Remove vegetables from the Crema marinade, reserving marinade. Alternately thread two of each type of vegetables onto skewers. Cook skewers on grill until vegetables are lightly charred all over, basting with reserved marinade and turning occasionally.
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