You know that summer is at its peak when you visit a local farmers market. The vivid colors of the fruits and vegetables just can’t be matched by any other season. Which always makes it hard for me to decide which ones to buy. I want them all!
Luckily I went to the Wednesday Larchmont Farmers Market with a recipe in mind, which helped reign in my impulsive shopper side.
Grilled Vegetables Kebobs.
It’s a recipe that is perfect for summer and its earthly bounty. Marinated in a dressing that I recreated from memory of my mom’s kebobs, it was a savory and satisfying meal. In place of meat, I used potatoes as the “protein” component. There’s been promising research that potatoes build muscle similar to meat, so let’s bring those yummy tubers back into our diets.
I chose baby potatoes from the local supermarket and par cooked and cooled them ahead of time. All of the other vegetables were selected from Country Fresh Herbs or Frecker Farms, and were marinated and skewered uncooked. Cutting the vegetables in a similar size is important to ensure even cooking.
I served the grilled vegetables over Lemon Thyme Orzo Pilaf, published last week. You could also serve the veggies over steamed rice or a mixed green salad. Warm salads are delicious.
So get yourself to the farmer’s market and have fun finding your favorite vegetables for grilling. Summer is at its peak!
Grilled Vegetable Kebobs
8 heavy bamboo skewers
1 pound baby potatoes,
2-3 zucchini squash, cut in chunks
2-3 yellow summer squash, cut in chunks
12 cherry tomatoes
6-8 spring onions cut in chunks
12 baby bell peppers, left whole
12 shishito peppers, left whole
Marinade (recipe follows)
High heat oil (grapeseed or avocado) for the grill grates
Soak the bamboo skewers at least 30 minutes.
Scrub the potatoes. Set them in a pot of cold, salted water and bring to a boil. Cook 10-15 minutes until just fork tender. Drain and rinse with very cold water to stop the cooking process. Cool completely.
In the meantime, make the marinade. Let the flavors blend at room temperature. When the potatoes are cooled skewer them on them on the presoaked bamboo skewers alternating with the other vegetables.
Put the skewers in a large shallow dish with sides. I used a 10 x 15 glass baking dish. Brush the vegetables evenly with the marinade. Be generous.
Brush the grates of your gill with the high heat oil to prevent sticking.
Light your grill to medium.
Let the veggies marinate at least 15 minutes, while the grill is heating. 30 is even better, rotating the skewers in the pan to soak up the marinade that dripped off.
When the grill is hot, carefully transfer the skewers to the grill. The marinade might cause flare-ups, so wear protective oven mitts.
Cook several minutes until veggies start blackening. Rotate skewers and repeat until all sides are cooked. Stay close to the grill as these cook fast.
Baste with marinade, if you wish, as they cook.
When all sides are a bit charred and vegetables are hot and cooked through, remove the skewers to a serving plate.
Serve extra marinade on the side.
Grilled Vegetable Kebob Marinade
½ cup red wine vinegar
2 tsp Kosher salt
1 T dried oregano
1 tsp dried thyme
½ tsp black pepper
3-4 cloves garlic, grated
1 cup extra virgin olive oil
Dissolve salt in the vinegar. Whisk in the herbs, pepper and garlic until well combined. Drizzle in the EVOO while whisking vigorously. Taste for seasoning.
You may not use it all. Refrigerate any unused marinade. It’s delicious as a salad dressing.
About Deborah Brooks
Deborah is currently a documentary film producer. She is also a former certified personal trainer and fitness nutrition coach. The shutdown of business due to Covid-19 and the implication of an animal wet market connection caused her to rethink her high animal protein food lifestyle. She has spent the last year exploring the world of plant based eating for her own health as well as the health of the planet and all of its sentient beings. Her recipes can be found on Instagram. She would love you to follow along on her journey.
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