November 16, 2007, Newsletter Issue #215: Grilling veggie-kabobs

Tip of the Week

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!

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