Let us run with endurance the race God has set before us. We do this by keeping our eyes on Jesus, the champion who initiates and perfects our faith. Heb 12:1-2 (NLT)

Friday, July 16, 2010

Last Minute Veggie Kabobs

Ease: 4/5     Kid-friendliness: 4/5     Taste: 5/5     Time: 4/5

Prep: 15 minutes
Cook time: 10 minutes

I recently returned from two weeks of camping in British Columbia. Got to enjoy some beautiful scenery.

Returned with a realization how much I appreciate the simple things. Things like real plates, clean clothes, a bedroom door, hot water and my kitchen! Of course, I came back with a nice tan but very little food and no energy to get groceries. But I had some onion, a green pepper, and 1 pear left from our trip. I decided to make a quick marinade and put my meagre ingredients on kabobs.

What you'll need:
  • 1/2 C olive oil
  • 1/4 C clubhouse Italiano seasoning
  • 1 yellow onion, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 pear, cut into chunks
  • kabob skewers
If using wooden kabob skewers, soak the skewers in water for 20 minutes. 

Mix the olive oil and Italiano seasoning in medium bowl. 

Toss the vegetable and pear chunks in the marinade and let sit for 20 minutes while the kebob sticks are soaking. 

Preheat BBQ to medium high heat. 

Thread the veggies and pear on to the skewers. Keep any remaining marinade. Lightly oil the grill. Place skewers on the grill and cover. 

Grill, turning occasionally and basting with the reserved marinade, 8 - 10 minutes until tender. 

I had a little leftover chicken breast and threw that on my kabobs too. A quick easy meal!

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