The winter means I'm eating roasted root vegetables (like my miso sweet potatoes or coconut sweet potato fries), but the summer means it's time to eat grilled vegetables. We've had this one grill sitting in our garage for the past 13 years (got it for free), and we've finally been using it --- a big step for us (sound the trumpets). Grilling often connotes with savory foods --- hot dogs, hamburgers, salmon (pet peeve: when people pronounce it "sal - mon" like "Salmon Rushdie" :P), vegetable skewers --- but don't forget that you can grill sweet foods too! I always remember this one episode of "Grill It with Bobby Flay" where his guest grilled peaches and pound cake slices for dessert --- topping everything off with ice cream later (peaches and cream!). I may try to come up with other dessert/sweet dishes to grill, but for now, here's the recipe for basil & thyme marinated vegetable skewers :) ----(leftovers taste amazing and make great sides to any omelette!)
**Tip: thinly cut your zucchini (slightly less than 1/2 inch thick) because the mushrooms cook quickly and you don't want to burn mushrooms/undercook the zucchini
Recipe: Basil and Thyme Marinated Vegetable Skewers
By: Hannah Claudia
2 trays (approx. 6 cups of chopped vegetables -- I used zucchini, mushrooms, bell peppers)
2 tablespoons of fresh thyme, chopped finely
handful of fresh basil, chopped finely
2 tsp of balsamic vinegar
1 tablespoon of black pepper
1 tablespoon of salt (or use 2 tsp of sea salt)
1/3-1/2 cup of olive oil (based on how many vegetables you have cut)
skewers (metal or wooden)
(opt) extra olive oil to baste with
1. Mix all of the ingredients (except for the vegetables) in a small bowl.
2. Drizzle the oil mixture over the vegetables and use your hands to coat generously.
3. Let the vegetables marinate for at least 2 hours (I kept it in the fridge overnight)
4. (if using wooden skewers) Soak the skewers for at least 30 minutes in water to prevent it from burning
5. Place the vegetables onto the skewers.
6. Grill the vegetables until the mushrooms are fully cooked/they all have a little color on them, basting them with extra oil if necessary.