Seems simple… And it is.
This is the new summer favorite for The Great Spousal Unit. Go to a farm stand, find the best summer squash, onion, and pepper that we can find. The recipe is simple as can be.
Don’t blink or you’ll miss this.
First wash, then slice your vegetables in big enough widths to be skewered and stay on when everything on the grill gets hot. After that, you have your choice of waiting to skewer them so you can marinade them in your dressing, or just skewer them from the start and brush the dressing on later. As you’ll see in the photo, we did the latter.
The dressing begins with a simple vinaigrette:
3 Tablespoons red wine vinegar
¼ Cup extra virgin olive oil
Whisk the two together to emulsify. Once that’s complete, add salt and pepper to taste.
But wait… we’re not done yet! At this point, you also have the opportunity to get creative and add anything else you think might go well with this dish. We added lots of old bay seasoning. If you wanted to add some carbs, you could take some croutons or a couple of slices of bread and throw them into a food processor for about 15 seconds. Then you could sprinkle it into your mix as desired. If you wanted to brighten up things a bit, you could add the juice of a lemon or lime to add a citrus flavor. Your choice. But the vinaigrette gives you a nice base to start from.
Then comes the fun part… the grilling. Get your grill super hot and toss on your skewers. Cook them 2 to 3 minutes on each side, and you’re done. The finished product looks like this:
Estimated carb count per kabob: Are you kidding? Unless you’re adding the crouton or bread crumbs to this, this is a delicious, no carb dish. Hope you like it.
Do you do anything like this at your place during the summer?