Impaled Veggies
- FOR THE VEGGIES:
- 2 Organic Red Peppers, Stem And Seeds Removed
- 1 Organic Green Pepper, Stem And Seeds Removed
- 8 ounces, weight Organic Cremini Mushrooms, Cleaned
- 2 Medium Red Onions, Peeled
- 1 pound Organic Heirloom Cherry Tomatoes
- Metal Skewers If You Have Them (or Wooden, Soaked Ahead Of Time)
- FOR THE DRESSING:
- 1/4 cups Balsamic Vinegar
- 1-1/2 teaspoon Dijon Mustard
- 1 teaspoon Hot Sauce
- 1 teaspoon Dried Oregano
- 1/2 teaspoons Sea Salt
- 1/4 teaspoons Freshly Cracked Black Pepper
- 1/3 cups Extra Virgin Olive Oil
- For the veggies:
- Cut up all the veggies into bite-sized pieces. I left the mushrooms and tomatoes whole. I strongly suggest large, metal skewers for this, because the veggies will sit on the grill for awhile, and you don't want the wood skewers to burn. If wooden skewers are all you have, that's fine, just soak them for 30 minutes before threading the veggies on. Alternate the veggies as you thread them onto each skewer, then place the skewers on a large baking sheet. Once the veggies are on the skewers, heat up your outdoor grill to medium heat while you prepare the dressing for the skewers.
- For the dressing:
- Add all of the dressing ingredients except the olive oil to a bowl and mix well with a whisk. Slowly add in the olive oil while continuing to whisk, until all the olive oil is incorporated, and the mixture thickens up.
- Using a silicone BBQ brush, baste the skewers with the dressing, making sure to coat all the surfaces of the veggies. Place the skewers on the grill, turning them by a quarter once every 5 minutes. Use the remaining dressing to baste during the grilling time, as needed. Remove skewers from the grill, and serve immediately!
- Notes: If you have leftovers, mix them with some cooked quinoa for a nice, light meal!
red peppers, green pepper, cremini mushrooms, red onions, heirloom, if, dressing, ubc, dijon mustard, hot sauce, oregano, salt, ubc, olive oil
Taken from tastykitchen.com/recipes/sidedishes/impaled-veggies/ (may not work)