If you love grilled vegetables, then this is a recipe for you. Whether you are vegetarian, or if you want these as a side dish, they have excellent flavor, both from the marinade and from the grill.
Veggie Kebabs |
When I made these, I used a mix of vegetables I had selected just for this application, but you can mix and match as you choose, keeping in mind that not all vegetables cook at the same rate. I used tiny potatoes whole, so I first boiled them and then marinated them to use on the skewer just for the added flavor of the grill. I used chunks of fresh pineapple, obviously not a vegetable but it does taste great on the grill! Bell peppers are an easy choice, and multi colored peppers make the kebabs look more visually appealing. I used hunks of portobello for the meatiness, but button mushrooms or cremini mushrooms would also work - or no mushrooms at all if they are not to your taste. Corn is best cut into small rounds across the cob, both for easy skewering and for quicker cooking, as more heat can reach the kernels. Sweet potato also needs a little cooking beforehand to make them soft enough to grill, just being careful not to over cook or they won't stay put on the skewer. I love grilled onion, so the more the merrier, whether white, yellow or red, and cut into wide enough squares to be comparable in width to the other vegetables on the skewer.
Gourmet Gardens Italian Herbs |
I tried once to make an approximation of this stuff, and it was okay, but somehow fell just short of the mark, for flavor, despite using fresh herbs to create it. The only actual herbs in this mixture listed on the label are basil, oregano, parsley and rosemary, out of 10 total ingredients, so you may understand why I wanted to go that route of making my own.
👀My suggestion, if you do not have this ingredient, or choose not to use it because of the many "other" ingredients, would be to substitute a tablespoon of minced fresh basil and rosemary with another dollop of olive oil to approximate - as my recipe already calls for oregano and thyme, garlic, balsamic vinegar and olive oil.
Veggie Kebabs
Veggie Kebabs |
1 red bell pepper, in 1-inch squares
1 orange bell pepper, cut in 1-inch squares
1 red onion, separated and cut in 1-inch squares
1 zucchini, cut into 1-inch cubes
6 (3-inch) Portobello caps, quartered
15 – 20 tiny 1-inch potatoes, or others, in 1-inch chunks
1 sweet potato, peeled, in 1½-inch cubes
2 cups fresh pineapple, in 1½-inch wedges
MARINADE/SAUCE:
1 tablespoon fresh chopped oregano
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons Gourmet Garden Italian Herbs
Place the potatoes and sweet potato chunks into a small pot and cover with water. Bring to boil, adding 1 teaspoon salt to the water, and boil for about 10 minutes, or until they can just barely be pierced through. Drain and rinse under cold water and set aside to cool.
In a bowl, whisk together the Kosher salt, fresh oregano & thyme, olive oil, balsamic vinegar, Italian Herbs paste and garlic. Whisk together and pour over all the vegetables in a large bowl. Toss to coat. Thread the vegetables onto skewers, keeping in mind, if using wooden skewers, they must be soaked for at least 30 minutes before using. When threading the corn, skewer it through the center of the “wheel.” Reserve the marinade aside.
Grill the skewers over a hot grill until they are browned in spots and tender. Brush them with some remaining marinade to serve. Or, remove the vegetables to a bowl to serve, pouring some of the remaining marinade over top.
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