Veggie Shush Kabobs

July 28, 2010 § 2 Comments

Since I eat vegetables all of the time, I try to spruce them up by putting a variety of fresh vegetables in a soup, or in baked pasta, or in enchiladas, the list can go one forever.  The point is, I forgot just how good fresh veggies can be on their own.  These veggie kabobs make a great dinner and only needed some rice (I made coconut pineapple rice) to make a full meal.  So if you want to enjoy summer, use your grill,  and have a light dinner (one that doesn’t leave you comatose on the couch afterward) these kabobs are perfect!

Ingredients:

  • Various vegetables (I used peppers, mushrooms, zucchini, tomatoes, and sweet onion.)
  • 1/2 tsp. ground ginger
  • 1/2 tsp. Ancho chili powder
  • 1 tsp. chili sesame oil (you can use regular sesame oil, if your don’t like spicy foods)
  • 1/4 cup Trader Joe’s Soyaki
  • 2 tsp. dried red pepper flakes (less or more depending on your spice level)
  • Zest of 2 limes
  • Juice of 2 limes
  • Toasted sesame seeds to sprinkle

Directions:

1.  Whisk all of the dry ingredients together in a bowl.  Then add in the wet ingredients and whisk to combine.  Let all of the flavors in your homemade marinade mix together while you chop up your fresh vegetables and start your grill.

2.  Cut your vegetables into chunks.  You want all of the veggies to be roughly the same size, so they finish cooking at the same time.  Make     sure to cut your onions and peppers into large chunks because they will be the veggies that finish cooking first.

3.  Once you have cut all of the vegetables, arrange them on the skewers in whatever order you want.  I usually use a pattern because it looks great on the plate.

    4.  Put all of the vegetable skewers in a baking dish.  Brush each skewer with the homemade marinade.  If you have leftover marinade, pour it onto the skewers.  Let the skewers soak in the marinade for about 15 minutes.

    5.  Put the skewers on the grill.  Rotate and baste the kabobs every 5-10 minutes until the vegetables are cooked all the way through.  The timing on the vegetables depend on which veggies you used, so just check up on them and make sure they don’t burn to a crisp.  When the veggies are done, use a basting brush to brush the kabobs with the marinade again.  To finish them off, sprinkle them with toasted sesame seeds.  Serve immediately.

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      Sunday at the Farmers Market

      July 11, 2010 § Leave a comment

      I love summer at the farmer’s market because all the most amazing fruits and veggies are in season!  Don’t even get me started on the tomatoes… AMAZING!

      Here are today’s gorgeous organic finds:

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