One of the things that I love about social media (Facebook in particular) is that when my friends or family come across a recipe that they think might interest me, they take the time to “tag” me in their find and poof – it’s on my Facebook news feed for me to explore later. I really appreciate it when they take the time to think of me and to share with me. I don’t always have the time to go seeking out new, yummy recipes. My sisters are especially great at finding things that tickle my taste buds. (Love you guys!)
This next recipe is one such “share” – a recipe originally found on McCormick’s Grill Mate recipe page. The colors are wonderful. The entire idea of grilling an assortment of complimentary vegetables together to create a Veggie Kabob kissed with garlic infused oil is awesome. What a terrific side to your favorite summertime grilled meats such as Tri-Tip or grilled chicken. I can just imagine these smoke-kissed vegetables served alongside my Garlic-Rubbed New York Steaks with Savory Tarragon Butter. Don’t even get me started . . .
The first time we cooked these vegetables on the grill, we ran into a problem. While the concept was great, corn takes longer to grill than chunks of squash or mushrooms. By the time the corn reached grilling perfection, some of the other veggies were over-cooked and just not up to snuff. This problem was easily to solve. The second time around, the corn was parboiled. That’s all it took.
While I used veggies that I knew my guys would eat, you are more than welcome to switch things up. Maybe Eggplant is your thing. Maybe boiler onions are better than a red onion. You could even add some new potatoes (although those I’d parboil first depending on size). Whatever strikes your fancy, it’s all good.
Roasted Garlic Grilled Vegetables
3 or 4 Ears of Yellow Corn
2 or 3 Yellow Squash (Depending upon size)
1 Large Red Onion
1 Large Green Bell Pepper
1 Large Red or Orange Bell Pepper
10 White Cap Mushrooms
2 Tablespoons Olive Oil
1 Tablespoon McCormick Roasted Garlic and Herb Seasoning
Soak wooden skewers in water for a least 30 minutes to prevent burning on the grill.
Heat grill or build a nice bed of coals for grilling vegetables. While the grill is heating, shuck corn, removing as much of the silk as possible. Cut corn into manageable pieces. Parboil the corn in salted water for 10 minutes. Remove from water and set aside. Parboiling the corn will make it easier to thread on the skewers as well as ensure that the corn is cooked through in the time it will take to grill the other vegetables.
Clean and cut all the remaining vegetables into smaller, similar sized chunks so that everything grills up evenly. Set aside until ready to thread onto skewers.
Combine olive oil with seasoning. Whisk to combine well. Let rest while skewers are soaking to allow oil to infuse with seasoning. Give once last whisk just before using.
Tread vegetables onto wooden skewers. No two skewers need be identical. Mix things up a bit for a pretty presentation. The only thing that matters is that each skew contains at least one or two “chunks” of each vegetable.
Once the vegetables are threaded onto skewers and the grill is ready, brush vegetables with seasoned oil mixture.
Place skewers perpendicular to the grates for even grilling and nice marks.
Grill over medium heat for about 12-15 minutes or until veggies are lightly charred and tender, turning as need. Brush with any remaining seasoned oil as vegetables are turned to prevent sticking and to increase flavors.
Remove from grill and serve. Can be placed on individual plates or on a nice serving platter.