What a fun weekend of creating tried and true summer favorites!
Summer Sizzler Kebabs
Blue Crabs
Farmer's Market butterbeans and field peas
Garden Ripe Tomatoes
Ingredients
-
2 large ears corn (shucked and
cleaned)
-
1 1/2 medium red onions (cut
into 6 wedges)
-
1 yellow bell pepper (cut into 12
1-inch pieces)
-
1 red bell pepper (cut into 12 1-inch
pieces)
-
1 zucchini (sliced into 12 slices)
-
12 cherry tomatoes
-
olive oil
-
salt and pepper to taste
-
fresh herbs of your choice, optional
Directions
- If
using wooden skewers, soak about 1 hour.
- I
use 12 inch reusable skewers.
- Cut
small ends off corn and cut each into 6 pieces,12 total.
- Arrange
the skewers, alternating each veggie so you have 2 pieces of each vegetable on
each skewer.
- Brush
all over with olive oil and season with salt and pepper and herbs of your
choice if using. I like to use basil or rosemary.
- Preheat
the grill to medium-high heat.
- Place
kabobs on the grill and cook, turning often until the vegetables are slightly
charred and tender, about 10 minutes.
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