June 2, 2009

Veggie Kabobs

Grilling season is upon us! Here is a lovely way to get anyone to eat their share of veggies. Load up your skewers with all your favorite veggies. Here I use mushrooms, super firm tofu, bell peppers, red onions & lemons. Summer squash, eggplant & asparagus would be delicious too.

Marinate in a little lemon extra virgin olive oil (lemon zest and a fruity evoo), sea salt, & smashed garlic (a garlic press works great!) from 20 minutes (room temperature) to overnight (covered in the fridge). Soak bamboo skewers for at least 10 minutes in a water bath (this prevents them from burning into charcoal bits). Preheat the grill to medium-low heat. Load up the skewers with your favorite kabob veggies. Grill until dark golden on each side, about 5 minutes per side.

Serve with Muhammara, Hummus, Basil Pesto, Olive Tapanade or any of your favorite dips.

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