Whether you grill these puppies up or throw them in the oven, you won’t regret any time spent crafting these colorful, flavorful creations.
INGREDIENTS:
- Bell peppers
- Mushrooms
- Zucchini / Yellow squash
- Onion
- Corn
- Pineapple
- Tomatoes
- Baby potatoes, already mostly cooked (boiled for 5-10 mins)
- Olive oil
- Any seasonings you’d like (see TW’s suggestions below)
- * Tofu, optional
- * Veggie weenies, optional
Seasonings to consider:
- Garlic (fresh, diced -or- in powdered form)
- Salt/pepper
- Cajun seasoning
- Cumin
- Lemon pepper
- Cayenne/red chili powder
- Oregano
- Red wine vinegar
DIRECTIONS:
- Cut items to your preferred shape/size, but big enough so they’ll stay on the skewer/kabob stick. Combine in a large bowl.
- Drizzle a little olive oil over the veggies — a solid coat, but not an oil soup.
- Add your seasonings, stir it all up.
- Start kabob-ing! Pick from your patchwork bowl of chopped goodies, and string them along your sticks/skewers.
- Grill until they look fired-up enough for your liking — OR, alternatively, roast them in the oven at 400 degrees, again, until your desired cooked-level is reached.