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.
The veggies look so colorful and delicious!
Thanks! They were just the perfect meal on a hot day.
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!
Thank you, they were delicious! And thanks for stopping by The Dreamery too!