Grilled Veggies

Grilling veggies really brings out their flavor.  Last night with dinner, we had grilled veggie kabobs.  We used metal skewers- if you are using wooden ones, remember to soak them in water first.  I brushed them in a mixture of olive oil, garlic, sea salt, and pepper and spices, an idea from Eating, Etc.  I was lazy, and instead of making the homemade pepper mix, I just sprinkled black pepper, paprika, hot pepper flakes, onion and garlic powder right into the olive oil (I'm out of white pepper, and I figured paprika was the closest I had to sweet pepper flakes). 

Even the kids got excited about eating these veggie kabobs.  (Well, all except for one).  You can use any veggie you like; last night, we used zucchini (a nice, small one, for best flavor), yellow bell pepper, and red onion.  You don't have to make kabobs with them, either- you can cut them in bigger pieces and just grill them alone, or if you have a grill tray, you can cut them small and grill them in there. 

Grilled Veggies

adapted from Eating, Etc.

olive oil, about 2-3 tablespoons

1 large fresh garlic clove, minced

sea salt, to taste
generous sprinkle fresh black pepper
white pepper, to taste
paprika or sweet pepper flakes, to taste
red pepper flakes, to taste
onion & garlic powder, to taste
assorted veggies, cut into chunks (we used one small-ish zucchini, one bell pepper, and one small red onion)

1.  In a small bowl, combine everything except for the veggies.

2.  Thread the veggies onto skewers, if using, and lay out on a tray or small baking sheet.  Brush the veggies with the oil/spice mixture (a silicone brush works well for this). 

3.  Preheat outdoor grill to medium.  When grill is hot, add veggies and cook for a few minutes on each side, until cooked to your preference.  You can brush the residual marinade (from the tray they were sitting on) onto the veggies as they cook.  Serve immediately. 

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