This is a great way to serve an abundance of summer veggies. Drizzling the balsamic vinegar over the veggies after they have been grilled, adds a tasty tangy flavor.
Serves 8-10
Ingrediants:
15 Bamboo Skewers
2 medium summer squash, halved and cut into 1/2" slices
2 medium zucchinis, halved and cut into 1/2" slices
1 red bell pepper, cut into quarters lengthwise and cut into 1" pieces
1 red yellow pepper, cut into quarters lengthwise and then cut into 1" pieces
1 basket of cherry tomatoes
1/4 cup olive oil
Salt and pepper
Balsamic vinegar
2 - 3 tablespoons of fresh chopped herbs, such as marjoram, thyme, or basil
Method:
Place the bamboo skewers in a bowl and cover with water, soak for 30 minutes. This will prevent the skewers from burning.
Prepare grill for medium heat.
Place chopped veggies in a medium bowl and toss with olive oil and generous amount of salt and pepper to taste. Skewer vegetables in a colorful arrangement, alternating colors.
Place skewered veggies over medium heat on the grill. Check and turn skewers as needed and grill until veggies are marked and tender about 10-15 minutes. Remove from heat and place on a platter. Drizzle veggies with a good balsamic vinegar and sprinkle with fresh herbs and serve.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.
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