Grilling veggie-kabobs
Read this tip to make your life smarter, better, faster and wiser. LifeTips is the place to go when you need to know about Cooking for Seniors and other Senior topics.
Grilling veggie-kabobs
Oh, do I have a good one for you! First, I use wooden skewers for my small items when grilling; and I soak the skewers in water for *at least* 30 minutes before using them (protects from burning easily). Skewer your favorite veggies, cook on gas (low) or coal outdoor grill , and baste with a mixture of 4 tbsp. melted butter or margerine, dash or two of Worcestershire Sauce and dash or two of garlic powder. Grill until tender, but do not let burn. My favorite veggies: cherry tomatoes, pearl onions, small pieces of yellow squash (skewer thru the skin area), flowerettes of cauliflower, bite-size-pieces of young (small) eggplant (having been soaked in salt-water for an hour to take out bitterness, then rinsed and dried), and broken chunks of green peppers. You can either make a skewer of the combined veggies - one for each person - or make several skewers of each type veggie. This latter allows proper grilling time for each type of veggie. But I always skewer my tomatoes with the pieces of green pepper. If you find your veggies are 'rolling' on the one skewer, add another skewer just about 1/4" away from the first; be careful with cauliflower-ette...not too close as to break-apart the veggie. These veggie-kabobs have always been a hit with my guests, even the 'picky' ones!
