Tag Archives: skewers

Tasty, Beautiful, Healthy: Grilled Veggie Kebabs

11 Jun

More from our recent camping trip…veggie kebabs are crunchy and fresh accompaniments to all that heavy meat you are throwing on the grill. They are fun to make and fun to eat and look beautiful on a picnic table. The marinade has just five ingredients…the taste of summer produce shines through!

Bright and beautiful, these kebabs are sure to be a favorite of campers and grill-lovers!

Bright and beautiful, these kebabs are sure to be a favorite of campers and grill-lovers!

VEGGIE KEBABS

Dozen wooden skewers, soaked in water for 20 minutes (soak them as you cut vegetables)

MARINADE

3 Tbs extra virgin olive oil

2-3 cloves garlic, minced

1 generous tsp oregano

2-3 tsps fresh lemon juice

2 generous pinches salt

VEGGIES

About 2 lbs quick-cooking mixed vegetables such as

1 Cup grape or cherry tomatoes (whole)

1 Cup green/red/yellow/orange peppers, cut into 1” squares

1 medium zucchini, sliced into rounds

1 medium yellow squash, sliced into rounds

8 oz. button mushrooms, wiped cleaned, stems trimmed and cut in half top to stem

(eggplant is not recommended for a mixed kebab as it takes much longer to cook; in general, stay away from dense vegetables for this)

Whisk together all marinade ingredients and place in a resealable 1-gallon plastic storage bag (or put them in the bag, seal, and shake vigorously until combined). Put all the vegetables in the bag, seal and shake to coat thoroughly. Let marinate at least 20 minutes. Get the grill going.

Now for the messy part. Spear mixed veggies onto the skewer in whichever order seems right to you (this is a great job for kids). Don’t  squeeze them together (you want them to have surface area between to cook quickly and evenly) and leave ample space for hands to hold them. Figure on 5-7 vegetables per skewer.

Lay on medium hot grill and cook for 5 minutes, turn, and cook more. They should be completely done in 15 minutes or so, depending on your grill. You are looking for blistering, even charring, skin on the tomatoes and peppers for doneness. You can move them about to different temperature areas on the grill as needed. Serve!

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Spider Dogs

Hurray!!

Hurray!!

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Delusional – Why am I hosting a jewelry party? For the snacks!

21 Nov

A do-the-best-you-can jewelry party snack table. White cheese and grapes are on the far left

It really was a great idea.

Really.

Really?

I decided to host a jewelry party at home, with the help of my mom, on the eve of Veteran’s Day since I and most of my friends had the next day off. Super.

Then my parents scheduled a trip and wouldn’t be around. Not-so-super.

Then the day actually came. Oh…sugar.

I don’t have time for this…

But, thankfully, Amanda, another mom at Spanish school, had just asked me for a quickie interesting recipe she could take to an outdoor party. “I know! Dominican white cheese and red grapes.”

All you need is cheese, grapes, toothpicks and a knife. Really.

Here’s your clever answer when someone wants to know where the idea came from (after you mention Hot, Cheap & Easy, of course).

Spain’s classic fruit and cheese combo of Manchego sheep cheese and membrillo (quince) is probably what inspires New World Latinos to try other pairings of fruit with local cheeses. Caribbean white cheese – sort of like firm mozzarella with more salt and muscle – goes unbelieveably well with tart-sweet red grapes. But to convince your guests to pop both in their mouths at the same time, skewer each block of cheese with a single grape and force the flavor explosion.

White Cheese and Grape Cocktail Skewers

Ingredients:

16 oz block of Queso Blanco (Latin white cheese, firm. It is available at Latin grocery stores, but my Costco also sells it in economy size bricks)

bunch seedless red grapes (the firmer the better)

toothpicks

Cut cheese into 1/2 inch square blocks. Skewer each block with a red grape. Arrange artfully on a tray. Enjoy the expressions of startled pleasure on faces.

Addendum: Amanda reports that she took it a step further and shredded parmesan cheese on a foil covered baking sheet at 300 or so, until browned and crisp. She then put the skewers on it for an edible (and therefore disposable) tray for her potluck. ¡Gracias amiga!

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