Time to Grill Vegetable Kabobs

veg skewer

You know summer is upon us when we start to whip out the wooden skewer sticks. It is time to grill vegetable kabobs! Open the farmer’s markets, fire up the grill, get to chopping and welcome the warm weather with fire-kissed veggies! Very much a summertime favorite of mine even during times when I was not dieting. There is something special about grilling vegetables (and fruits for that matter) – a completely different assault on your taste buds.

PS – Don’t be concerned with grilling veggies and cancer. Heterolytic amines are formed when grilling meats but there is no associated danger with plant foods. Just don’t overcook them and enjoy!

Gather:

  • Sliced zucchini
  • Portabella mushrooms
  • Onions cut into chunks
  • Peppers, red, yellow, green, orange
  • Cherry tomatoes
  • Minced garlic (optional)
  • Mrs. Dash seasoning
  • Braggs aminos (optional)

Create:

Usually you need to soak the wooden skewers in water first to keep them from burning. Toss all of the chopped veggies in a bowl with Mrs. Dash, minced garlic (optional), and about a teaspoon of Braggs aminos (optional). Next take all of your chopped veggies and stab the heck out of them with the skewers. I like to put something larger on the bottom and work my way up.

Then once the grill is ready, lay them across the rack but try to avoid the tempation to turn them constantly. Keep a close eye as the cherry tomatoes in particular like to “melt off” the stick sometimes. You really don’t need to over cook these. I go about 10 minutes with about 3 turns throughout that time. Serve with brown rice.

Revise:

One of the best revisions of this includes pineapple and other fruits like pears or mango chunks. All give each kabob a different flavor. One combination I want to try is tomato, mango, onions, and jalepeno. After cooking, take of skewers and blend just a few seconds in the mixer. Add cilantro. Grilled salsa!? Get creative! ~Amanda Rae

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