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May is Barbecue month: fire up the grill with fresh veggie skewers!


Despite the snow last Friday here in Bismarck, and the overcast skies the pst few days, we know that Summer will eventually arrive and bring with it the desire to cook outside!

May is barbecue month and it is my goal to fill your recipe boxes with some budget friendly ideas for main dishes, side dishes and even desserts that can be cooked outside on your barbecue grill.


Today's recipe is a favorite of mine. It calls for fresh ingredients that can be easily found here and can be substituted according to tastes. the bright colors and flavors will appeal to even your pickiest eaters!


Summer Vegetable Skewers


Ingredients


  • 6-12 bamboo skewers soaked for 30 minutes in water

  • olive oil for brushing

  • coarse sea salt

  • 1 each red, orange and yellow bell pepper, cut into 1 inch chunks

  • 1 large red onion, cut into thin wedges

  • 8 ounces white mushrooms , washed and trimmed

  • 1 each yellow and green zucchini squash sliced 1/2 inch thick


Directions

  1. Arrange the vegetables on the soaked skewers (this is a great job for kids to help with!)

  2. Brush with olive oil and sprinkle with coarse salt

  3. Grill over medium coals, turning often until vegetables reach desired doneness.


I'd love to hear of your favorite barbecue sides. I may even feature yours! Email me with your recipe and a photo!

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