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Fall is upon us and I am in denial.  I’m one of those people who absolutely love summer: the blazing heat, fresh berries in my garden, and eating outdoors.  Here is a recipe for vegetable and pineapple kabobs that we enjoyed all summer and plan to enjoy at least a few more times before it gets too cold for BBQ.
BBQ Veggie and Pineapple Kabobs

one red pepper
18 firm baby bella mushrooms
one zucchini
one cored pineapple

Chop the pepper into large pieces, about one square inch.  Slice the zucchini into pieces about half an inch thick.  Place the vegetables in a bowl and pour in marinade until the vegetables are just covered (the pineapple doesn’t get marinated).  Refrigerate for at least one hour.  When you’re ready to start the BBQ, chop the pineapple into large chunks.   Skewer the vegetables and pineapple, about two pieces each, on a bamboo or reusable metal skewer.  Coat the grill in canola oil and barbecue the kabobs on the grills for several minutes on medium heat, turning every minute or so and watching carefully so they don’t burn.  Enjoy warm.

Makes 6 kabobs.
Sesame Lime Marinade

1/3 cup sesame oil
1/3 cup Bragg’s/soy sauce/nama shoyu
1 tbsp lime juice
1/4 tsp cumin
1/4 tsp garlic powder
1/2 tsp grated fresh ginger (optional)
1 tsp agave or maple syrup
1/4 – 1/2 cup filtered water

Combine all ingredients well and refrigerate until ready to use.  For this recipe, measurements need not be exact, so adjust ingredients to your taste (like more lime or less ginger).  For a more intense flavour, use less water.

Makes a tasty marinade for vegetables or tofu.

I am submitting this recipe to Allergy Friendly Friday, Wellness WeekendGluten Free Fridays and Healthy Vegan Fridays blog hop.
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