Ingredients
- 8 mushroom caps
- 4 cherry tomatoes
- 2 garlic (cloves minced)
- 1 onion in (red cut)
- 1 zucchini in (cut)
- 1 bell pepper in (red cut)
- 1 c wine (red)
- 1/4 lb beef tenderloin in (cut)
- 2 tbsp olive oil
- 1 tbsp oregano (chopped)
- 1 tbsp rosemary (chopped)
- 1 tbsp parsley (chopped)
Arrange meat and vegetables on skewers in attractive patterns. I usually try to make each one different. Place in a shallow dish. Combine the wine, oil and herbs and pour over the kebobs. Marinate for about 2 hours turning occasionally. Prepare the grill. Place the skewers on the grill and baste, turning every few minutes. Cook until cooked through, about 8 minutes.
