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¼ cup olive oil
¼ cup dry white wine
¼ cup white wine vinegar
1 shallot, minced
1 tablespoon chopped tarragon
Salt and pepper to taste
8 ounces fresh Mushrooms
2 small bell peppers (red and yellow) cut into bite size chunks

To make marinade, in small bowl thoroughly mix oil, wine, vinegar, shallot, tarragon, salt and pepper; set aside. Alternately thread Mushrooms and peppers onto four 10 inch bamboo skewers, dividing equally. (To make hors d‘oeuvres, use 12-inch bamboo skewers.) Place skewers in shallow pan, pour marinade over. Leave at room temperature ½ to 1 hour turning occasionally. Remove skewers from pan, reserve marinade. Grill skewers over hot coals about 5 minutes until tender. Serve hot, brushed with reserved marinade.