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| Grilled Sweet Potato Kebabs Via The Yummy Life |
We love grilling season! In addition to all the delicious meats, it's fun to grill some fresh summer veggies too. We've found some awesome recipes for your dose of healthy veggies. Which is your favorite?
Grilled Sweet Potato Kebabs
By Monica
Servings: 8 servings
Ingredients:
3 pounds sweet potatoes, washed & scrubbed (peel if not organic)
2 tablespoons olive oil
salt
pepper, freshly ground
additional spices (optional); choose from cumin, cinnamon, cayenne, chili powder, garlic powder, or other preferred spice
chopped fresh herbs for garnish (optional); choose from parsley, mint, thyme, dill, sage, basil, or other preferred herb
Directions:
You will need eight 15" metal skewers (or equivalent). Bamboo skewers are not recommended because they are difficult to pierce through the hard potato slices.
Slice potatoes into 1/2" thick rounds, discarding ends. With potato slices laying flat, thread each one all the way through the diameter onto metal skewers. Use a twisting motion as you insert the skewer to help it cut through the potato. Brush each skewer of potatoes lightly with olive oil and season with salt and pepper (plus additional seasonings, if desired). Turn over each skewer and repeat oiling and seasoning on other side.
Over medium heat, grill potato skewers for approx. 7 minutes; there should be a few visible grill marks. Flip skewers over and grill approx. 7 minutes more until soft all the way through when pricked with a fork.
Cooked sweet potato kebabs may have a dried out appearance, however they are moist inside and taste good. You can brush them again lightly with olive oil just before removing them from the grill to eliminate their dry appearance. This makes for a prettier presentation, if desired.
Garnish with chopped fresh herbs, if desired. Serve warm or room temperature.
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| Seasoned Grilled Summertime Vegetables Via The Nutrition Twins |
Sweet-Summertime Seasoned Grilled Vegetables
Serves: 8
Ingredients:
1 green squash (zucchini)
1 yellow squash
1 onion
12 garlic cloves
1 pound thin asparagus
1 red pepper
1 green pepper
1 orange pepper
seasonings: we used paprika, garlic powder, onion powder, oregano, basil, and black pepper (if you have fresh basil this is heavenly with it!)
1/4 cup extra virgin olive oil
Instructions:
Simply clean and cut vegetables in your favorite way (size and shape doesn’t matter!)
Spritz vegetables with olive oil in a bowl then season with desired amount of spices.
Poke small holes in a large aluminum baking pan using a fork and place the veggies in the pan. (We used a vegetable grilling pan)
Fire up the grill, put the pan with the veggies in them directly on the grill & cook for about 10-15 minutes (Depends on the grill and desired “crispiness.”) If you don’t have a grill, feel free to roast in the oven on 400F for 20 minutes – moving the veggies around every 5 minutes! Enjoy!
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| Grilled Veggies with Honey-Thyme Vinaigrette Via Good Housekeeping |
Grilled Veggies with Honey-Thyme Vinaigrette
Cal/Serv:135
Yields:6 servings
Total Time: 20 mins
Ingredients
2 tbsp. red wine vinegar
1/2 tsp. honey
Kosher salt
Pepper
1 shallot, finely chopped
1 tsp. fresh thyme, plus more for serving
2 tbsp. olive oil, plus more for brushing vegetables
2 yellow summer squash, sliced
2 zucchini, sliced
1 small eggplant, sliced
2 red peppers, quartered lengthwise
1 lb. asparagus
Directions:
Heat grill to medium-high. In small bowl, whisk together vinegar, honey and 1/2 teaspoon each salt and pepper to dissolve. Stir in shallot and thyme; let sit while grilling vegetables.
Brush vegetables with oil and season with salt and pepper. Grill, turning once, until lightly charred and just tender, 2 to 4 minutes per side; transfer to platter.
Stir 2 tablespoon oil into vinegar mixture; serve over vegetables and sprinkle with additional thyme if desired.
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