Spring is one of my favorite times of year, not just because of the weather, but because of the back-to-back holidays. I grew up in a multi-cultural family with a Jewish Father and a Christian Mother. You know what that means? A huge family meal! And that calls for a delicious recipe…of course, I will share it with you.
My two favorite springtime holidays are Easter and Passover. It really doesn’t get any better than good food and good people. When my family hosts Easter or Passover, we take a nontraditional approach to whatever the celebration may be and set up camp outside so we can fire up the grill.
This year I am in charge of the veggies. Grilled Vegetable Shish kabobs are on the menu. Minimal spices are needed because the grill gives the fresh vegetables a delicious charred flavor. What’s nice about grilling your vegetables is that you can pick and choose which ones to use and you can make each skewer differently.
Vegetable Char-Grilled Shish Kabobs
- Red/Orange Bell Pepper
- Yellow Onion
- Cherry Tomatoes
- 1/4C Olive Oil
- 1t Salt
- 1/2t Pepper
- 1t Garlic Salt
- Shish kabob Skewers, metal or wooden
- Begin by rinsing and drying your vegetables. Then, cut them into bite-sized chunks.
- Place the chopped veggies in a large bowl. Then, pour on olive oil and toss. Season with salt, pepper, and garlic salt.
- Then, skewer the vegetables. Place in a Tupperware and transfer to the grill.
- Preheat grill to 350F. Cook on each side for about 6 minutes covered.