Feta Cheese Kabobs


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Marinated in raspberry vinegar, honey, and Dijon, these vegetarian kabobs are perfectly satisfying.

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  • 7 oz. feta cheese
  • 1/4 red bell pepper
  • 1/4 yellow bell pepper
  • 1 zucchini
  • 1/4 eggplant
  • Thyme sprigs
  • Pink peppercorns
  • Marinade:
  • 2 Tbs. olive oil
  • 1 Tbs. raspberry vinegar
  • 1 tsp. honey
  • 1/2 tsp. Dijon mustard
  • 2 tsp. chopped fresh thyme
  • 1/4 tsp. salt
  • 1/2 tsp. ground black pepper

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To prepare marinade, combine olive oil, vinegar, peppercorns, honey, mustard, thyme, salt and pepper in a large bowl with a wooden spoon until thoroughly blended. Cut feta cheese, bell peppers, zucchini and eggplant in bite-sized pieces. Add to marinade; stir well to coat evenly. Cover with plastic wrap and refrigerate at least 1 hour. Thread 1 piece of each ingredient onto wooden picks. Just before serving, broil under a hot grill 2 to 3 minutes or until vegetables are just tender. Garnish with thyme sprigs and peppercorns. Makes 24.

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