Grilled Vegetables
Vegetable Shish Kabob with Dijom Shallot Marintade
Shish kabobs are fun to make on the grill and this delicious vegetable shish kabob recipe combines the flavors of fresh vegetables with a tangy mustard basting sauce. A basting sauce keeps your shish kabob skewers moist and juicy whilst giving plenty of flavor to the dish.
There are lots of different basting sauce recipes which go nicely with pretty much any recipe for outdoor grilled vegetables but this mustard basting sauce is easy to make and gives a simple yet very flavorful finish to your shish kabobs. You can use different vegetables in this grilled vegetables recipe if you want but remember that hard vegetables must be parboiled to soften.
Vegetable Kabobs with Mustard Basting Sauce
Ingredients -
2 large bell peppers cut into 16 pieces, 2x¾ inch each
16 baby zucchini or ¾ lb zucchini
16 baby carrots or 8 oz carrots, peeled
16 baby yellow scallop squash or ¾ lb yellow squash
16 white or red pearl onions
2 tsp olive oil
1½ tbsp Dijon mustard
1½ tbsp white wine vinegar
Salt and freshly ground black pepper to taste
8 12" bamboo skewers, soaked in water to cover for 1 hour
Preparation:
Bring some water to the boil in a large saucepan. Add salt and cook the carrots for 1 minute. Add the zucchini and squash and cook for 5 minutes. With a slotted spoon, transfer the vegetables to a large bowl of ice cold water to stop them cooking. Drain them well in a colander then transfer them to a bowl. If you are using larger zucchini and squash, cut them into 32 pieces of ¾ inches each.
Cook the onions for 4 minutes in the boiling water in the saucepan and, using the slotted spoon, place them in the ice-cold water. Drain them and peel, leaving the root ends intact. You can boil the vegetables a day ahead if you want to and store them chilled in sealable plastic bags.
Whisk together the mustard, vinegar, oil, salt and pepper in a small bowl, to make the basting sauce. You can make this one-day ahead if you like and store it covered in the refrigerator.
Prepare the grill. Thread the vegetables on to the skewers, alternating them.
Brush one side of the kabobs with half the baste and grill, coated side down, on an oiled rack about 5 or 6 inches above glowing coals. Brush the kabobs with the remaining sauce and turn them over. Grill them for 5 minutes or more, until the squash is tender. You can alternatively use a hot, well-seasoned ridged grill pan or a lightly greased grill over a moderately high heat. Serve immediately.
(Serves 4)
A Picture of grilled Vegetable Shish Kabob basted with a Dijon mustard mixture gives a very refreshing taste to these fresh grilled vegetable kabobs that are so easy to prepare.
Delicious Basted Vegetable Dishes
Grilled vegetable dishes need never be boring! To add color, flavor and stop them from drying out whilst cooking, some recipes call for the vegetables to be basted. Basting, which can also be done with meats, is when you put some kind of liquid over your food while it is cooking. You can baste with a basting brush, spoon or suction squirter.
Depending on the vegetables used and the flavor you are aiming for, there are many things you can use as a baste. Examples include melted butter, a marinade, stock and drippings. Here are a couple of yummy basted vegetable recipes: