“Dressed to Grill”: Healthy/Delicious Summer Grilling Tips and Recipes

Vegetarian Kabobs with Olive Oil Marinade

I wanted to pull this recipe from a piece I wrote in my "Wanderlust Food Diaries" section called Caribbean Style Vegetarian with India Arie in St Lucia.

I'm into quality poultry and meats, but even us fish and poultry lovers have to be prepared this summer, because of the inevitability of some of our barbecue guest will be vegetarians. Along with that, I do have a lot of vegetarian meals myself, sometimes my body will specifically ask for that.

So, here is a new segment of "Dressed to Grill", where I throw out my best grilling tips, with a backdrop of one of my "culinary obsessions", which is custom outdoor kitchens.

And of course, I get to present some grilling ideas, which I get to practice right outside the front door of my modest Studio Apartment in Seattle, albeit by right in front of this HUGE mezzanine area with brand new gas grills (the culinary gods smile upon me), and I will be preparing Vegetarian Kabobs.

 

Vegetarian Kabobs with Olive Oil Based Marinade

** Button Mushrooms
** Ear of organic corn (AVOID GMO CORN!!!!)

** Organic Colored Yellow, Orange, Red Sweet Bell Peppers
** Organic Cherry Tomatoes
** Organic Onion

…..use whatever veggies "tickle your fancy", it's about "style "points" and vibrant colors 🙂

…..I also like to use farious fruits like pineapple chunks, and pear chunks are awesome when grilled!!!!! 

Olive Oil Marinade Ingredients

** 3/4 cup (more or less) Virgin Organic Olive Oil
AVOID CANOLA OIL, VEGETABLE OIL, AND CORN OIL, OR THE WHOLE PURPOSE OF HEALTHY EATING IS DEFEATED,
see my analysis of
all oils here

** Juice from 1/2 Organic Lemon
** 1 leaf shadow beni (it goes by other names also, if can't find replace with 3 green scallion stems, or other preferred green leaf)

** fresh organic parsley
** 1 Scotch Bonnet Pepper (Or other pepper for marinade such as chili, from mild to spicy as preferred)
** 2 cloves of organic garlic
** Fresh Organic Thyme

** Pink Himalayan Salt (or altenately Celtic Sea Salt), AVOID COMMON TABLE SALT!!!!!
** Organic Coarse Ground Black Pepper

** skewers soaked (to prevent burning)

DIRECTIONS

Prep marinade by crushing and chopping garlic, fine chop your pepper, and rough chop your greens, whisk all marinade ingredients into olive oil.'

Dice veggies to even sized pieced (some veggies like button mushrooms may not to me diced). Mix and match veggies and place on soaked skewers. There are a few mays to apply marinade, I like to place kabobs in large freezer bags and pour in marinade, shake and mix a little (careful not to let points of skewers poke thru bag). You can also use large pan, insert skewers, pour over marinade and hand mix while wearing cooking gloves.

Use remainder of marinade to brush while grilling. Grill times are about 7 to 10 minutes. See video below for detailed walk through of process

 

click here or the photo below to see all my "Dressed to Grill" articles within in "The Healthy Chef's Corner"

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