The Race Is On
It is just past the start of summer and already the busy seasonal rush is in full swing. I had a great 4th of July and capped off the week with a trip to Norfolk Naval Station to tour a Nimitz Class Aircraft Carrier. It was a very cool trip and when I arrived back home, I found that my garden runneth over. Ripe red tomatoes, fresh squash, zucchini’s as big as canoes, cucumbers and more were all waiting to be picked. Meanwhile, I need to get caught up from my trip and prepare for the upcoming week. The summer rush is on. This week, I will be freezing, and preserving all those garden delights so I will be quick and easy meals to give me more time. Grilling is always a great way to save time, and my dear hubby loves to cook outside after we are done toiling in the soil. Veggie kabobs are an easy way to use up some of your garden splendor. And if you don’t have your own garden, pay a visit to your local farmers market. Fresh food really is the best.
These gorgeous kabobs combine the flavors summer squash, sweet potatoes, pineapple and bell peppers together with flame-kissed goodness.
This quick kabob is perfect as a side and hearty enough to be a meal by itself. If you do not have enough veggies on hand and are too busy to make a grocery run, try these delightful Sweet Potato Rounds from the great chefs at the NC Sweet Potato Commission. They are quick easy and oh, so tasty.
Grilled Vegetable Kabobs
Ingredients:
1 1/2 pounds sweet potatoes, peeled, cut into 2-inch chunks
1/2 cup water
3 tablespoons olive oil
2 tablespoons minced fresh parsley
1/4 teaspoon ground chipotle powder or cayenne
Salt and pepper to taste
1 red bell pepper, seeded, cut into 2-inch chunks
1 green bell pepper, seeded, cut into 2-inch chunks
1 cup pineapple chunks
8 (8- to 10-inch) skewers
Directions:
Remember, if you are using wooden skewers, soak them for 20 minutes before grilling to prevent burning.
1. Place the potato chunks in a microwave-safe 2-quart casserole dish along with water. Cover and microwave for 5 to 10 minutes, or until the potatoes are firm tender (do not overcook – they will be too mushy to grill).
2. In a small bowl, whisk together the olive oil, parsley, chipotle, salt and pepper. Pour over the potatoes, mixing to coat. Alternately thread the potatoes, bell peppers, and pineapple onto skewers.
3. Preheat grill to medium-high. Grill the kabobs, turning frequently, for 15 minutes, or until a nice brown crust forms.