Summer is here and what better time to get out and grill. This past Memorial Day Weekend, that is just what we did. We Grilled Summer Veggies ~ purple onions, cherry tomatoes, zucchini, red bell pepper, and mushrooms which are not a summer vegetable, but oh so good on the grill! You can't go wrong with grilling most any vegetable. Just use what you have on hand or what is coming out of your garden is even better. Soak your wooden skewers in a pan of water and start adding the veggies. Or you can use a grilling pan to grill them as well. One thing to remember is to keep the veggies as much the same size as possible so that they cook evenly.
They are a quick and easy summer side dish that you are going to want to make often. So many recipes out their using grilled vegetables from putting them in salads to adding them to casseroles. I like to make a lot at one time and then do just that ~ add them to a salad.
They are a quick and easy summer side dish that you are going to want to make often. So many recipes out their using grilled vegetables from putting them in salads to adding them to casseroles. I like to make a lot at one time and then do just that ~ add them to a salad.
This is a great way to get your children or grandchildren like me into
helping in the kitchen. My grandchildren love to prepared the
vegetables for any dish that I maybe making at the time. It is a great time to teach them some of the classic techniques I grew up learning in the kitchen from my Mother. Love my
grandchildren helping in the kitchen!
Grilled Summer Veggies
2 medium onions, cut in wedges
16 whole cherry tomatoes
2 medium zucchini, cut 1-inch slices
1 lb. whole mushrooms
2 bell peppers, cut in 1-inch cubes
1 oz. package Hidden Valley Ranch Salad Dressing Seasoning Mix
1/2 cup light olive oil
1/4 cup butter, melted (or use more olive oil)
1 teaspoon Worcestershire Sauce
8 wooden skewers
1-2 cups water
salt and pepper to taste
Soak wooden skewers in water in a shallow dish for 30 minutes or until completely soaked. Toss vegetables in seasoning mix. Spray skewers with a non stick cooking spray and then slide vegetables on skewers in the order listed. Preheat grill for 5 minutes. Mix olive oil, butter and Worcestershire Sauce; set aside. Place kabobs on the grill with light to medium heat, cooking for 5-7 minutes basting with olive oil and butter mixture. Turn kabobs and grill for another 5-7 minutes and baste again with olive oil and butter mixture. Remove from the grill and season with salt and pepper.
Note: Grilling time may vary according to different grills out there; adjust as needed.
