Simple Summer Vegetable Kebabs and Grilled Asparagus
Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 15 minutes
These colorful and healthy kebabs are a big hit with the entire family and a great way to get your kids to eat their vegetables. Take care to remove and discard the skewers before serving to small children.
2 bunches fresh asparagus, woody ends trimmed
6 small tomatoes, Campari tomatoes preferred
3 small yellow or green summer squash, sliced crosswise, 1-inch thick
2 large red or orange bell peppers, stemmed and seeded, cut in 2-inch chunks
2 tablespoons olive or canola oil
Juice and zest of one lemon
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
- To prevent the asparagus from falling through the grates, arrange directly on the grill perpendicular to the grates, or use a grill basket. When using a grill basket, grilling time may take 2 to 4 minutes longer, depending on the thickness of the asparagus.
- When choosing asparagus, thin asparagus with closed tips are best. Snap off the woody bottoms and refrigerate asparagus upright in a glass half filled with water, like fresh cut flowers. White asparagus are milder in flavor, and their stalks should be peeled to remove the fibrous outer layer.
- If you don’t have bamboo skewers to soak, you can use metal skewers, but make sure to spray them very well with non stick spray.