One of the best things about summer and/or living in Florida is the ability to grill out. Food just tastes better from the grill. This summer, we really got into grilling out, especially our vegetables. One night, we did veggie shish kabobs on the grill. There are plenty of options, therefore, it just depends on your taste, but here are the basics.
Ingredients
- 1/2 to 1 pound protein (sirloin, chicken, shrimp, tofu) if you prefer
- 1/2 to 1 bowl full of button mushrooms
- 1 large white onion cut in bite-sized pieces
- 1/2 head of cabbage cut into bite-sized pieces
- 1 bowl full of grape tomatoes
- 2 peppers cut into bite-sized pieces
- 1 cup to 1 bowl of other veggies you might like such as zucchini or squash
Stacy’s Suggestions and Preparation
- Prep your veggies and protein by cutting them into bite-sized pieces.
- Get your grill warming up.
- Line a baking pan with parchment paper.
- Put your veggies and protein onto your skewers.
- Spray with Olive Oil spray and season with Nature’s Seasons.
- Take your skewers to the grill and grill for about 10-15 minutes. Turn skewers every few minutes. A grill mat also helps for those loose veggies and a quick clean up.
- Make sure protein is fully cooked.
- Remove from grill and skewers and ENJOY!
Although we put our food onto the skewer first, you could season it first in a bowl then place it on your skewer. This post has some flavorful ideas for seasoning.