Friday, July 31, 2009
I have about 6 zillion things to blog from the last month so bear with me... :) Maybe I can figure out how to only publish a couple each day.
I love food cooked on skewers! When I taught pre-kindergarten I used to make fruit kabobs with my class all the time. Yum! Amazing how sticking fruit on a stick can get kids to eat it! lol :)
Note to self: Remember to get some great rosemary stems so I can use those to make skewers.
**Plan ahead. The vegetables will need to sit in the vinaigrette for at least one hour (or overnight) prior to grilling.**
Ingredients: Rosemary-Dijon Vinaigrette
2 tbsp. white wine vinegar
2 tbsp. Dijon mustard
1 green onion, finely chopped
1 tbsp. lemon juice
1/2 tbsp. grated lemon zest
1/3 cup olive oil
1 tbsp. chopped fresh rosemary
12 button or cremini mushrooms (stems removed)
1/2 red or green bell pepper (or a mix of both), seeded and cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
1/2 yellow squash, cut into 6 rounds
1/2 zucchini, cut into 6 rounds
1. Prepare the rosemary-vinaigrette. Whisk the vinegar, mustard, green onion, lemon juice, and zest in a small bowl. Slowly whisk in the olive oil and mix until the mixture emulsifies. Stir in the rosemary and then add black pepper and salt if desired.
2. Toss the veggies in the vinaigrette. Cover and refrigerate 1 hour or overnight.
3. Rub grill or veggie basket with vegetable oil. Preheat grill to medium-high heat. Thread the veggies onto 6 pre-soaked skewers. Grill the skewers 3-4 minutes per side until veggies are softened.
Based on Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette from the July/August issue of Vegetarian Times.
I omitted the red potatoes and sugar snap peas that were called for in the original recipe (last-minute decision to make this!) I'll have to try those next time.
I used white wine vinegar in place of the sherry vinegar.
I used a green onion in place of a small shallot in the vinaigrette.