Fit Foodie Friday: Summer Veggie Kebabs!

foodiefridaylogo2Today for the first Friday of the month we are going Fit Foodie Friday bringing you some Summer Veggie Kebabs!

As you might have read on July 1st we profiled Sales Professional and local health eater Larry Guy!  Larry has taken to a plant based diet and is loving it so we figured we should talk to him to get some ideas for Fit Food Friday.  Larry was excited to share what he had learned after making the switch to an all plant based diet and we came up with these summer veggies basted in a nice vinaigrette and then grilled.

What you need:

  • Some metal or bamboo skewers. (If using bamboo soak them for an 30 minutes in water)
  • 1/4 cup of olive oil
  • 2 Tablespoons balsamic vinegar (you can use white, I used red but both will work well)
  • 3/4 teaspoon dry mustard
  • 1 small yellow bell pepper (cut into 12 squares and rinsed of all seeds)
  • 1 medium zucchini (Cut in half longwise and then sliced 12 times making 24 chunks)
  • small red onion (cut into 12 chunks – larger or smaller depending on how you like them)
  • 12 grape or cherry tomatoes
  • 12 whole cremini mushrooms

Mix the olive oil, mustard powder and vinegar and set it to the side.

Next start threading your skewers.  It does not matter the order and you do not have to make them all the same.  Some believe that you have to have repeating patterns and each must be exact… I don’t subscribe to this philosophy unless I am catering a party for people that think this way.  The one thing you do want to keep in mind is to keep similar sized veggies together.  When you are cutting the veggies up you will likely have some that are smaller and some that are larger, put the large one together and the small ones together.  Putting similar sizes together will help will grilling and keep the doneness more uniform.

Put all of your kebabs on a plate and then using a brush or bbq mop baste your veggies with the vinaigrette and then season with some salt and pepper.

Now place skewers on to a well oiled grill that has been heated to about medium  heat.

Cook skewers for about 8-10 minutes turning about every 2 minutes until veggies are tender and brown.  Some people will like theirs a little more or less done, experiment and see what you like the best.

Quick word about skewers:  There are all kinds of skewers on the market from wooded ones to metal ones and even braided metal wire ones.  You can find that some are round and some are flat and some have a corkscrew look to them.  You will find ones that aren’t skewers at all and are more like baskets.  Here is the deal… if you only plan on doing it once in a while then opt for the bamboo ones that you can buy 100 of for about $3 and then if you really get into it then experiment a little.  I personally like the braided wire (Fire Wire) because I can skewer about twice as much food and I can re use them over and over again.  I don’t like the baskets because they are too bulky and get in the way and the other metal ones are nice but they have a habit of turning into branding irons and I burn myself on them easily.



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