This week we are having a family/friend get together at our home to celebrate the life of my mother in law who finally passed a few days ago after a valiant fight.
We will be barbecuing…one of the things I’ll be doing is vegetable kabobs. They are easy and super delicious!
Any sort of veggies that will hold their shape on the grill work well… peppers, mushrooms, zucchini, onions, cherry tomatoes.
Pre-soak skewers if you are using wooden ones. I invest in metal skewers years ago, they are much easier an have a nice little circle on the end to make flipping easier.
Wash veggies and cut into chunks and thread onto skewers.
Brush with marinade. You can use your favorite Italian dressing, teriyaki sauce, or make a simple butter sauce by melting butter and adding freshly chopped herbs (my favorite is basil) and finally minced garlic or garlic powder.
Grill 4 to 6″ from medium heat grill for 8 to 10 minutes turning and basting frequently until they reach your favorite tenderness…I like mine with some crunch left in them.
Remove from grill brush with marinade and serve.
If you are looking for something simpler you can put all your vegetables in a foil packet, pour on marinade and put directly on the grill. Not as pretty and kabobs but quick and easy!
I use my grill all summer long…here I am fire roasting peppers to freeze later.
We use the grill for pizza too! It is an easy way to not heat up your house in the summer and there is just something about grilled foods that just says ‘summer’!
So what is your favorite thing hot off the grill?
Not Dabbling In Normal 
How funny! I am drowning in fresh peppers right now, and I was just wondering if I could roast them on the grill and then can them for use later in the year. What you’re doing here seems like it would fit the bill nicely!
Danielle…I just roasted them, put them in a big bowl with a towel over them. When they cooled I slipped off the skins, took out the seeds and sliced them. Then I put them in freezer containers.
We use the on pasta and pizza!
Good luck, Kim
I put fresh green beans, onion and potato in a foil packet with a garlic butter marinade on the grill. YUMMY!.. and it comes right from the garden.. what could be better?
I love grilled eggplant and zucchini, and right now there is lots of zucchini to use! Depending on how long I cook them, they can be good with dips like homemade hummus or even spicy jellies.
Red peppers are always a favorite, especially when they get nice and charred/burnt on the outside. Later in the summer when they start coming on strong, I plan to do a lot of the peppers and slice/freeze them for the winter too.
A new experiment for me was grilling greens: this past week I grilled some bok choy and pak choy – wow. Completely different taste, and one I’ll be trying again.
Your veg looks delicious, so colorful! You get much neater grill marks then I do 🙂
This sentence cracked me up: Remove from grill brush with marinade and serve.
I had to read it twice. Kind of like “eats, leaves, and shoots”!