SUMMER VEGGIE AND STEAK KEBABS

Summertime meals should be easy, delicious and fun to make. Nothing says fun like food on a stick, and the aroma of grilled kebabs will make everyone thrilled to eat their veggies. Light on the meat and heavy on the vegetables, my Summer Veggie and Steak Kebabs are a great way to use seasonal produce. Substitute the squash and tomatoes for zucchini and bell peppers or use all to add even more color your plate. Serve with whole grain rolls and a simple salad for a quick and well-rounded meal. Cheers to outdoor cooking and making simple meals with fresh produce.

Marinade Ingredients:
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh chopped rosemary
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper

Kebab Ingredients:
1 pound sirloin steak
2 medium zucchini or summer squash (or one of each)
1 small red onion
1 cup cherry tomatoes

Directions:

  1. If using bamboo skewers, soak them in water for 30 to 60 minutes before assembling to prevent charring.
  2. In a small bowl, whisk together honey, mustard, olive oil, vinegar, rosemary, garlic, salt and pepper.
  3. Cut the steak, squash and onion into bite-size pieces. Thread steak and veggies through skewers and set aside on a large platter or baking sheet. Brush the marinade evenly on the kebabs and let sit for 10 to 15 minutes at room temperature.
  4. Prepare a grill to medium-high heat. Place the kebabs on the grill and cook 3 to 4 minutes on each side for medium-rare.

Servings: 4

Eggplant and Summer Squash Stacks

Summer is not over yet, and I’m not ready to say goodbye to some of my favorite seasonal produce. If you are like me and want to savor these flavors as long as you can, fire up the grill and celebrate these last couple of weeks before we welcome fall. Eggplant is a great match for summer squash stacked between layers of melted fresh mozzarella and homemade pesto. Enjoy as an appetizer or pair with a simple salad and a glass of your favorite white wine for an easy dinner outdoors as you watch the sunset.

Ingredients:
toothpicks
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
2 small eggplants, cut crosswise into ¼ inch slices
2 medium summer squash, cut crosswise into ¼ inch slices
2 tablespoons pesto
4 ounces fresh mozzarella cheese, thinly sliced into about 20 pieces

Directions:

  1. Soak toothpicks in a small bowl of water to prevent scorching when grilling.
  2. In a small bowl, add garlic, olive oil, balsamic vinegar, mustard, salt and pepper. Whisk to combine, creating a grilling sauce for the produce.
  3. Arrange eggplant and squash on a large plate or platter and brush both sides evenly with the grilling sauce.
  4. Preheat a gas or charcoal grill to medium-high heat. Grill vegetables until golden brown and cooked through, about 4 to 5 minutes per side. Remove from grill and move produce to a working surface.
  5. Remove toothpicks from water and set aside. Create eggplant and summer squash stacks by spreading a thin layer of pesto on a slice of eggplant and topping with a slice of summer squash and mozzarella cheese. Repeat layers and top with an extra squash or eggplant slice, then secure each stack with a toothpick. You should end up with about 10.
  6. Place eggplant and summer squash stacks back on the grill at medium-high heat for a couple of minutes, until cheese melts. Remove from grill and serve.