Intensely flavorful and endlessly adaptable, grilled vegetables can be your best friend this summer. Enjoy them hot, cold, or at room temperature, alongside poultry, in a sandwich or taco, or tossed with rice/pasta/quinoa. Just pick your veggie — or make mix-and-match kebabs — and master a few basic techniques. Always heat the grill to precisely the recommended temperature and use skewers to keep small or narrow veggies from falling into the fire. For kebabs, thread mixed pieces onto skewers with garlic or herbs. Brush with olive oil, and place kabobs upon heated gas grill or on charcoal grill about 5 inches from medium coals. Grill over medium heat; turning, until slightly browned and tender, 8 to 10 minutes. For enhanced flavor, allow to soak in marinade/oil for 30 minutes or so before grilling.
Ingredients
Red/Orange/Green Bell Pepper
Mushrooms
Yellow Onion
Asparagus
Cherry Tomatoes
1/4C Olive Oil
1t Salt
1/2t Pepper
Herbs and spices of your choice
1t Garlic Sea Salt (unbleached, unrefined)
Shish kabob Skewers, metal or wooden
Method
Begin by rinsing and drying your vegetables. Then, cut them into bite-sized chunks.
Place the chopped veggies in a large bowl. Then, pour on olive oil and toss. Season with salt, pepper, and garlic salt.
Then, skewer the vegetables. Place in a Tupperware and transfer to the grill.
