Ingredients
- 14 cup olive oil
- 14 cup dry white wine
- 14 cup white wine vinegar
- 1 shallot
- minced
- 1 tablespoon chopped tarragon
- salt and pepper
- to taste
- 8 ounces fresh mushrooms
- 2 small bell peppers
- cut into bite-size chunks (red
- yellow
- golden)
Instructions
- In a small bowl, thoroughly mix the marinade ingredients, set aside.
- Alternately thread mushrooms and peppers onto four 10-inch bamboo skewers, dividing equally.
- Place skewers in a shallow pan; pour marinade over.
- Marinate at room temperature 30 to 60 minutes, turning occasionally.
- Remove skewers from pan; reserve marinade.
- Grill skewers over hot coals about 5 minutes, or until tender.
- Serve hot, brushed with reserved marinade.
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