This quick recipe can be used as a marinade over any variety of summer veggies!
A variety of summer vegetables!
1⁄2 romanesco squash
1 yellow summer squash
1 Purple pepper
Any bell pepper variety
Thinly sliced potatoes
All onion varieties
Chunks of tomato
1⁄4 cup olive oil
1 Tsp salt
1 Tsp pepper
2 Tbsp spice (paprika, chili powder, curry powder! Play around with spices based on what you are serving with your meal).
1 Tsp tamari or soy sauce
Soak wooden skewers in water for at least 20 minutes to avoid burning while grilling. Wash and cube all veggies. I like to try and make all cubes a similar size so they cook at same pace! Place all veggies in a bowl and add the remaining ingredients. Toss the veggies to mix up all the added ingredients. Once there is an even coating of marinade on veggies start to slide onto skewers.
To Grill: Place the veggie skewers on grill and grill for 58 minutes on each side, depending on desired outcome. I like mine a little crispy, so I cook longer!
Quick tip: Last week I used grilled veggies left over from a party to make a grilled veggie omelette the next morning and it was fabulous.
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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