Food for Soul

Summer Vegetable Kebabs

Summer Vegetable Kebabs
Makes 8
8 (4-inch) wooden skewers
8 pearl onions, peeled and halved
16 grape tomatoes
1 orange bell pepper, seeded and cut
into ½-inch squares
1 small zucchini, halved lengthwise
and cut into thin ribbons
1 small yellow squash, halved
lengthwise and cut into thin ribbons
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
Garnish: fresh dill
Ranch Dip (recipe follows)
• In a medium bowl, cover skewers
with water, and soak for 1 hour.
• Preheat grill to medium heat
(300° to 350°).
• Place onions in a microwave-safe
bowl. Microwave on high for 15 seconds. (This will take out some of the
raw onion flavor.)
• To assemble, place a tomato, a
bell pepper square, and an onion
half onto a skewer. Stack a zucchini
ribbon and a squash ribbon, gently fold stack back and forth 4 to 6
times, and place onto skewer. Place
another onion half, another bell
pepper square, and another tomato
onto skewer. Repeat with remaining skewers and vegetables. Brush
with olive oil and season with salt
and pepper.

• Grill until vegetables are marked
and tender, 2 to 3 minutes per side.
• Garnish with dill, if desired. Serve
with Ranch Dip
MAKE-AHEAD TIP: Kebabs can be assembled up to 2 hours ahead of time, placed in
an airtight container, and refrigerated. Grill
within 30 minutes of serving.

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