Or Kebobs. Or Kabobs. I don’t know, apparently there are a few acceptable spellings for food skewered on a stick. No matter, with the Labor Day weekend fast approaching, I want to post another one of my favorite grilled meals.
I’ve made these vegetable kebabs for years, and they are always well received by meat and veggie eaters alike.
We like to grill slices of tofu or tempeh along with the kebabs, slathered with homemade barbecue sauce.
I usually serve the kebabs with steamed brown rice on the side to soak up the extra marinade. But since this weekend is the Labor Day holiday and it’s practically law to celebrate with outdoor grilling and picnic foods, I suggest serving with the appropriate side dishes:
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Grilled Vegetable Kebabs
1/2 cup extra-virgin olive oil
2 Tablespoons fresh lemon juice
3 Tablespoons Bragg’s Liquid Aminos
1 Tablespoon vegan Worcestershire sauce
2 cloves garlic, crushed
2 teaspoons dried oregano or 2 Tablespoons fresh, finely chopped
2 teaspoons dried savory or 2 Tablespoons fresh, finely chopped
1 teaspoon dried rosemary or 1 Tablespoon fresh
2 teaspoons dried basil or 2 Tablespoons fresh, finely chopped
Freshly ground black pepper, to taste
Red or sweet onion
Red and/or yellow bell pepper
Green bell pepper
Zucchini or summer squash
Whole cherry or grape tomatoes
Baby (or fingerlings) potatoes, pre-steamed
Mix the marinade ingredients. Place the cut vegetables in a large, shallow dish and add the marinade. Cover the dish and refrigerate for several hours. Stir occasionally while marinating.
While the grill is heating, skewer the vegetables. If using wooden skewers, soak them first in water for about 10 minutes.
Grill the vegetable skewers, turning and basting frequently with the marinade. Pour the remaining marinade over the vegetables on a serving platter or use as a sauce for dipping. It’s great over steamed brown rice, too.
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Some time ago, I posted pictures of Snacky-The-Bear in our yard. He (she?) still visits infrequently, although he usually doesn’t leave much evidence of his nocturnal trips across our property. Unless the neighbors happen to leave a garbage can outside; in which case he will carry his stolen loot to a dark corner in our yard and rifle through its contents (bears are surprisingly neat, I have learned). Mr. Snacky enjoys grazing through the compost bin, too:
Another surprise for me, bears like wheat grass (this new pot of wheat grass–set out for the dog and cats–was four to five inches long). Who knew?!
I also posted pictures of Fatty-The-Squirrel, having some trouble getting his big behind in the new feeders that J made for them.
Mr. Fatty has busied himself making some architectural adjustments to the squirrel feeders. Problem solved!