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Grilled Vegetable Kabobs (Ultimate Recipe Swap)
Posted By Jessica Fisher On July 7, 2011 @ 8:02 am In Recipes,Side Dishes,URS | 4 Comments
Summer has arrived in San Diego. I’ve been a little spoiled these last few summers because it’s been cool. So cool, in fact, that I’ve been able to wear sweats until August. Not so this year. Sweat, sweat, sweat.
And last night as I stirred a pot of spaghetti with one hand and a pot of meatballs and sauce in the other, while cornbread cooked in the oven, I was acutely reminded of the beauty of cooking outdoors. If you can’t stand the heat, get out of the kitchen!
Grilled Vegetable Kabobs is a great dish to prepare during the summer months.
Kids may balk at the idea of vegetables, but eating food off a stick is always fun. And these kabobs make great use of the garden bounty and fresh produce sales that you have at your disposal. Not only are these vegetable skewers quick and easy to prepare, but they are also very make-ahead, meaning that you can prepare them in the cool of the day and store them in the fridge until you’re ready to cook — out.
You can use any vegetables you like, just make sure that they are veggies that will cook in about the same amount of time. If you decide to add a longer cooking vegetable, like a potato, it will need to be parbaked or parboiled before you add it to the skewer.
Prep all your vegetables in advance to make threading a quick and easy process. I used two kinds of bell peppers, two kinds of summer squash, and brown mushrooms. Clean and trim your vegetables and cut them into uniform sizes.
You could also use chunks of onion, cherry tomatoes, peas in edible pods, and precooked carrots or potatoes. Brushing the vegetables with a seasoned olive oil will help keep them moist and add a bit of flavor to the dish.
Serve your cooked vegetables with grilled meat and rice from the rice cooker for a quick, easy, and low-sweat meal.
1 red bell pepper, cored and cut into uniform pieces
1 green bell pepper, cored and cut into uniform pieces
1 zucchini, sliced into 1/4-inch slices
1 yellow squash, sliced into 1/4-inch slices
1 package brown mushrooms, trimmed
1/4 cup olive oil
1. Thread the vegetables onto metal skewers, alternating the vegetables to create a pretty pattern.
2. In a small bowl, combine the olive oil and season it to taste with salt and pepper.
3. Brush the vegetable skewers with the seasoned oil.
4. Cook the kabobs over a hot grill, turning occasionally and brushing with more oil as needed.
5. Cook the kabobs until the vegetables are tender.
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