Source: Enlitened Kosher Cooking by Necham Cohen

Broccoli kabobs with onions and mushrooms.

Servings

3 cup fresh broccoli florets
2 medium onions , peeled and quartered (2 cups)
4 oz Mushrooms, drained, can
2 tbsp chopped parsley , fresh (or basil)
2 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp cold water
2 medium garlic cloves , peeled and crushed
0.33 tsp ground cayenne (red pepper)
1 pinch salt

1 Soak bamboo skewers in water for 30 minutes before using, so that they don't burn while grilling.
2 Steam broccoli until it turns bright green, about 2 minutes.
3 Combine partially cooked broccoli, onions and mushrooms in a medium bowl.
4 Blend marinade ingredients with a whisk and pour over vegetable mixture.
5 Mix until well-coated. Let sit to absorb flavors for at least 30 minutes.
6 Heat grill. Spear broccoli, onions and mushrooms on bamboo skewers, leave a small space between each one so that they can cook on all sides.
7 Grill until broccoli is light brown and tender. Occasionally turn and baste with marinade.

A popular dish for a barbecue or any occasion.