Last Friday I promised the recipe for grilled veggies, and here it is.

Many kinds of vegetables work well on the grill. I like to experiment and sometimes I just end up using whatever happens to be in the fridge, but I always go for a range of colors. Here’s a list of my family’s favorites:

bell peppers—green, red and yellow
cherry tomatoes
yellow summer squash
chunks of sweet red onion

Wash the veggies and cut them into serving-sized pieces. I like to arrange the pieces in alternating colors—after all, presentation is important! For more flavor, we always marinate our skewered vegetables.

3 or 4 cloves of garlic, crushed
1/2 cup of olive oil
3 to 4 tablespoons of balsamic vinegar
1/4 teaspoon of dried crushed basil
salt and pepper

Whisk the marinade ingredients in a small bowl. Place the skewers in a shallow pan, pour the marinade over them, and refrigerate for at least half an hour.

Grill the skewers until the vegetables are tender but not overcooked. They’re delicious, so I’m sure you’ll enjoy them! If you have suggestions for other vegetables that work well on the grill, please share them!

Until next time,

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Kebabs are a great way to get kids involved in meal prep – they can choose the veggies they want on their own skewers, which makes them so much more likely to eat them!

They can even arrange the order of bits on the stick to suit their own artistic palates: all red pepper, or red alternating with green or yellow or purple…



Great advice, Rachel. And I’m guessing most kids will pass on eggplant 🙂


Yum, these sound delicious, Lee. They’ll be on the menu with your grilled shrimp when the sunshine comes back. Not that I’m complaining. My little part of the world could use some rain. We’re only getting drizzles in fits and spurts, but it can’t hurt.



Enjoy your shrimp and veggies, Sheryll. And I hope you get some rain – just not on your parade 🙂

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