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Summer Vegetables Kebabs with Lemon Dill Yogurt Dressing

July 15, 2012 · 8 Comments

Summer means enjoying the sunshine, being outdoors and grilling anything you can possibly think of. I found myself quickly stopping at the farmer’s market again this morning and picked up some fresh summer squash, tomatoes and red bell peppers. Instantly I became inspired by a recipe from my new book. The recipe called for chunks of halloumi cheese but since I was pairing my kebabs with barbecued sardines {a Portuguese classic} I decided to stick to just veggies. The final touch, a yogurt dressing with refreshing dill and a hint of sunflower seeds. Give me a hammock and a chilled beer, that’s my kind of summer sunday!

Summer Vegetable Kebobs

Ingredients {Makes 8 kebabs – Recipe Adapted from Very Fond of Food}

1 large – Zucchini {cut into 1/2″ pieces)

1 large – Yellow Squash {cut into 1/2″ pieces)

1/2 large – Red Onion {peeled, cut into 1/2″ pieces}

About 12 – Cherry Tomatoes

1 large – Red Bell Pepper {cut into 1/2″ pieces}

Salt and Fresh Black Pepper, to taste

Dash of Cayenne Pepper, optional 

Yogurt Dressing, recipe below

Recipe 

Soak wooden skewers for an hour in cold water {metal skewers are a bit easier}. Pre-heat your grill or oven broiler.

Assemble the vegetables onto the skewers, alternating the vegetables in a colorful sequence. Brush with olive oil and season with salt and pepper.

Place the kebabs onto the grill, or under the broiler, and cook the vegetables, occasionally stirring, until slightly soft and golden {about 8 to 10 minutes}.

Herb Yogurt Dressing

Ingredients {Makes 1/2 cup}

1/2 cup – Plain Greek Yogurt

2 tablespoons – Toasted Unsalted Sunflower Seeds {finely chopped}

1 clove – Garlic {peeled, finely chopped}

about 1/2 cup – Fresh Dill {or wh

about 1/2 cup – Fresh Mint

Juice of half a Lemon

1 tablespoon – Extra Virgin Olive Oil

Salt and Fresh Black Pepper, to taste

Dash of Cayenne Pepper, optional 

Recipe 

Combine all the ingredients in a small bowl and whisk until smooth. You can marinate the skewers in the dressing before grilling, or dip them in the dressing right off grill. Refrigerate any leftover dressing in an airtight container, up to 3 days.

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Filed In: Healthy Eating, Recipes / Tagged: barbecuing, food, grilling, red bell peppers, summer, summer squash, unsalted sunflower seeds, vegetable kebabs, vegetarian, Very Fond of Food, yogurt dressing

Comments

  1. Danny says

    July 15, 2012 at 5:40 pm

    The veggies look so colorful and delicious!

    Reply
    • Diana says

      July 15, 2012 at 8:26 pm

      Thanks! They were just the perfect meal on a hot day.

      Reply
  2. Caroline says

    July 16, 2012 at 10:44 am

    These look soo good! I love the way veggies taste when they have those smoky, charred bits on them! Beautiful! By the way, thanks for visiting BYEB, Diana!

    Reply
    • Diana says

      July 17, 2012 at 9:58 am

      Thank you, they were delicious! And thanks for stopping by The Dreamery too!

      Reply

Trackbacks

  1. Lemony Lentil Soup | The Dreamery says:
    April 10, 2013 at 3:01 am

    […] to find me either  laying on the hammock or in the kitchen cooking with summer’s freshest veggies and devouring freshly churned ice cream. This past Sunday reminded me of the start of the season […]

    Reply
  2. Outdoor Entertaining Essentials | The Dreamery says:
    May 21, 2014 at 5:00 am

    […] Courses: Grill up summer veggies either as a salad or skewered, setup up different greens and other salad staples, including seasonal vegetables to create a make […]

    Reply
  3. Summer Squash Salad | The Dreamery says:
    August 19, 2014 at 6:01 am

    […] the garden bloomed with plenty of bright green zucchinis and yellow squashes. They’re lovely grilled or baked into cakes, but I prefer mine fresh as a salad. I topped steamed asparagus and hericots […]

    Reply
  4. Fresh Herb Sauces for Summer Grilling | The Dreamery says:
    August 11, 2015 at 7:01 am

    […] I often like to change the seasonings for both vegetables and fish, every time I make them. This yogurt dressing is refreshing for hot August days and pairs really well with vegetables and chicken, but my […]

    Reply

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“Ikebana; the Japanese art of flower arranging t “Ikebana; the Japanese art of flower arranging that emphasizes form & balance — symbolizing the beauty & essence of all components in Nature working in harmony. Ikebana expresses strong emotions through its four principles of a fresh approach, movement, balance & harmony, while highlighting its three elements; line, color & mass. 

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This year I’m challenging myself each month to create a design. Whether it be a centerpiece or tablescape, I want to expand & challenge my creativity, skills & ever-flowing ideas. It’s a perfect way for me to create for the sake of creating while inspiring you with joyful pieces & help others see unlikely designs with a new perspective. 

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