Living in Wisconsin has taught me true appreciation of the few summer months we get to enjoy before the long and cold winter months take over once again. Every year I patiently wait for the warm months to arrive and dream about being outside, cooking, eating and enjoying the garden. What I like the most about summertime is the ritual of grilling different foods and creating new recipes. Making kebabs with a variety of fresh ingredients is a lot of fun, especially now when we have the opportunity to explore local farmers’ markets and select fresh seasonal vegetables and herbs.
Today, I am excited to play with some fresh vegetables and grill delicious vegetable kebabs. These can be served warm with couscous or basmati rice, with a cooling yogurt sauce on the side.
We love food, let’s make it better!
1 large zucchini, sliced with the skin on
1 yellow pepper, cut in chunks
1 red pepper, cut in chunks
2 cups mushrooms, thickly sliced
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon White Jasmine Tandoori Masala
1 cup fresh cilantro, chopped
Heat the grill. In a bowl mix all the vegetables with salt, Tandoori masala and olive oil. Add cilantro. Mix well and thread on to the skewers by alternating each of the vegetables. Place the skewers on the hot grill, cook each side for 5- 7 minutes. Serve warm on Couscous or basmati rice with a side yogurt sauce.