It's still summer and the weather seems warmer then ever, but once the Back to School buzz is in the ether it sends my brain a message that it's time to cover up the grill and head back into the kitchen to do my cooking.
But I don't listen to that message! The grill should always be your best buddy -- at least for as long as it continues to be nice outside and your goal remains getting an easy dinner on your table in a jiff.
Among all the fruits and vegetables, our garden is literally overflowing at the moment with peppers and zucchini. I gotta use what's growing and that's where the inspiration for these hearty kabobs came from. My kids are really into the how our peppers have ripened into rainbow of different colors and they've also discovered a fun new cooking job helping me to string the vegetable chunks onto the skewers. After just a few minutes on the grill and a brush of sweet glaze right at the end, these Grilled Veggie Kabobs will become welcome part of your meal no matter what time of year it is!
Grilled Veggie Kabobs (Makes 6-8 Skewers)
- 1 Onion, cubed
- 1 Red Bell Pepper, cubed
- 1 Green Bell Pepper, cubed
- 1 Orange Bell Pepper, cubed
- 8 mushrooms
- 1 Green Zucchini, sliced into 1-inch rounds
- 1 Yellow Zucchini, sliced into 1-inch rounds
- 1 Tbsp Olive Oil
- 2 Tbsp <a href=\"http://b12.ba4.myftpupload.com/2010/04/28/chicken-teriyak-wee/\">Teriyaki Sauce </a>
Preparation1. Preheat grill.
2. Place vegetable onto skewers*, brush with olive oil and grill for 3-4 minutes on each side.
3. Brush with the teriyaki sauce and serve.
* If using wooden skewers, soak in water for 30 minutes prior to placing the vegetables on the skewers so they don’t burn