Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside. To prepare the marinade, combine the sherry, garlic, and shallots in a small saute pan over high heat and reduce until about 1 tablespoon of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes. In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately. Per serving: 332 Calories (kcal); 25g Total Fat; (72% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 224 (69%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 14.2mg||0 %|
|Potassium 722mg||19 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 10.5g|
|Protein 4g||6 %|
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Calories per serving: 324
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