Grilled Veggie Kabobs

Grilled Veggie Kabobs
Greek Salad

A great side dish for any summertime meal. You can substitute a variety of vegetables for those listed including cherry tomatoes, red peppers, corn chunks and others.

Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs
In addition to its usefulness as a reference work, the book offers recipes--such as Shredded Yellow Squash with Garlic Chives and Baked Sweet Potato-Apple Puree with Horseradish--valuable advice on seasonality and selection, multiple-method cooking instructions, and color photos of all the entries that make market identification a breeze.

The Roasted Vegetable
If you are looking for new and inventive ways to work those 5 recommended veggies a day in to your diet, this is the book for you.

Ingredients

Ten 10-inch metal or wooden skewers
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 medium yellow squash, cut into 20 chunks
1 red onion, cut into 20 chunks
1 medium zucchini, cut into 20 chunks

Instructions

1. If using wooden skewers, soak them in water for 20 minutes.
2. In a small bowl, combine the oil, vinegar, garlic powder, salt and pepper; mix well.
3. Alternately thread 2 chunks each of the yellow squash, onion and zucchini onto each skewer.
4. Place in a 9" X 13" baking dish and pour the marinade over the vegetables.
5. Marinate for 30 minutes, turning halfway through the marinating.
6. Preheat the grill to medium-high heat and grill the kebabs for 8 to 10 minutes or until fork-tender, basting occasionally with the marinade.

Makes 10






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This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.