Grilled Veggie Shish Kabobs on Rosemary Skewers for WOTV 4 Women

All ingredients are available at:
D&W Fresh Market

Sometimes you just feel like whipping up something simple, firing up the grill and dining al fresco with friends and family–Ah,the lazy last few days of summer.

Celebrate this season’s finale with my Grilled Veggie Shish Kabobs on Rosemary Skewers (v/gf). These vibrant kabobs make for a quickie mid-week meal too, so keep this recipe in mind as we transition into our busier fall schedules.

Don’t let the length of this recipe inhibit you from trying these beautiful and tasty meals on sticks. It’s really quite easy: Blend, cut, marinate, skewer and grill. Tah-dah!

Grilled Veggie Shish Kabobs on Rosemary Skewers

(v/gf)

Makes 6+ Shish Kabobs

Marinade:

3/4 C EVOO

1/2 C Tamari, gluten free soy sauce

2 Garlic cloves, minced

1 T Ginger, fresh and grated

4 T Lime juice

1/2 Jalapeño, seeds removed and minced

1 t Rosemary, minced

1/2 t Sea salt

Preparation:

Place all ingredients in a blender and blend until smooth.

Kabobs:

1 Bunch of organic Rosemary Skewers*

1/2 Red onion, large, quartered

1 Pineapple, cut into rings then quartered

1 Zucchini, cut into rings

1 Orange pepper, cut into 2″ pieces

1 10 oz. Package of sweet golden tomatoes

Preparation:

Soak rosemary skewers in purified water for at least 15 minutes. While skewers are soaking, chop the fruit and vegetables into generously sized chunks so they will fit on to the rosemary skewers without breaking. Place all of the fruit and vegetables in a large bowl and pour in the marinade, tossing to coat. Cover and let marinate for one hour.

Heat grill to medium-high. Remove skewers from water and shake them into the sink to remove any excess moisture. Thread the fruit and vegetables onto the rosemary skewers carefully. Puncturing the produce with something like a chopstick prior to threading them on, helps prevent breakage. Reserve any excess marinade for an extra drizzle when serving. Grill for 8-10 minutes turning frequently or until fruits and vegetables appear softened.

Serve on a bed of dark leafy greens with a side of quinoa and add a splash of the reserved marinade.

Ingredients available at D&W Fresh Market.