Kids & Company Blog

Summer Veggie Grillin’

Barbeque season is upon us. And what better way to enjoy our veggies than having that hint of smoky flavour, a crispy charred outside and warm soft inside! It becomes a real treat when we can finally utilize our barbeques, not only for delicious food, but also for fast and convenient cooking.

Vegetables tend to cook faster over the grill due to the high heat, so oil is essential for preventing them from drying out. Don’t overdo it, otherwise you are left with unnecessary calories and the possibility of off flavours. For perfectly cooked veggies, it is important to sear vegetables over a high heat for just a few minutes, and continue to cook as desired over a lower heat to prevent them from being raw in the centre.

There are tons of ways to barbeque your veggies. There is the traditional BBQ favourite – vegetable kabobs, or you can grill them in a grilling basket. For denser vegetables like potatoes and carrots, you can cook them in foil packets. This method is convenient because you don’t need to babysit your vegetables while they cook. Arrange your vegetables in layers over the foil, ensuring a 2-inch boarder on all sides. Fold foil over and pinch ends to tightly create packet. Simply place the packet over the grill for 12-15 mins (or until desired doneness).

Our recipe for BBQ veggie kabobs is the perfect way to introduce a variety of vegetables to your children’s meal, while including them in the easy and fun preparation!

BBQ Vegetable Kabobs

*Makes 6 portions

What you need:

-         2 cups cremini mushrooms

-         1 cup cherry tomatoes

-         1 red bell pepper, cut into chunks

-         1 green bell pepper, cut into chunks

-         1 red onion, cut into chunks

-         1 zucchini, sliced into thick rounds

-         1 yellow zucchini, sliced into thick rounds

-         18 skewers

 

For the marinade

-         1/4 cup olive oil

-         3 cloves garlic, pressed

-         Juice of 1 lemon

-         1/2 teaspoon dried oregano

-         1/2 teaspoon dried basil

-         Kosher salt and freshly ground black pepper, to taste

 

What to do:

1. Make sure to wash your hands before you begin.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, basil, and season with salt and pepper to taste.
3. Thread mushrooms, tomatoes, bell peppers, onions and zucchini onto skewers.
4. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes. Threading is a great way to get your kids involved in the preparation!
5. Turn on grill to high heat.
6. Grill vegetable skewers for 2 minutes per side. Lower heat to medium and continue cooking for 4-5 minutes per side.

From our kitchen to yours…… Enjoy!

Don’t forget to follow us on Twitter @kidcochildcare and on Instagram @cheflisaruscica!

Cheers,

Chef Lisa Ruscica

Chief Food Ambassador

 

Posted on: Wednesday July 13th, 2016

Posted by: Lisa Ruscica