Veggie Kabobs

Grilling season is upon us. Most of us, anyway. If you live in Boston like me, you have to pretend. With highs in the mid 40s over the past week, it doesn't feel like April is coming in a matter of days, but you make do.

Since we have a backyard patio and grill at my apartment, it's hard to resist firing up the grill when it's late March. And of course, I say that theoretically, because my boyfriend is the grillmaster, even at my house. So the other night we had my favorite - brats! - with some fresh veggie kabobs.

Wow, that's a lot of flash. Oops. But don't the colors look pretty? We skewered yellow and red bell peppers, cherry tomatoes, zucchini, red onion and cloves of garlic, after soaking the skewers in water for about 20 minutes. Once they were all in the dish, we brushed parmesan olive oil over them along with a pinch of salt and pepper.

And onto the grill! Delicious, and so beautiful. Along with the brats they made a wonderful, balanced meal. Our only advice would be to try roasting the garlic and onion before chopping/skewering them. While the other veggies were perfectly cooked, the garlic and onions could have been a bit softer with their flavors mellowed.

So if it's warm outside where you are, or if you can stand standing out in the cold (a beer helps), go grill!


  1. Winter has kind of made a comeback here, so I'm going to hold off on the grilling for just now. It's 40 degrees and drippy outside.


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