Just in time for summer!
These recipes are great with steaks or burgers cooked on the grill!
Summer Vegetable kabobs with homemade pesto sauce:
2 eggplants, cut into chunks
2 zucchini, cut into chunks
2-3 bell peppers, stalks removed, seeded, and cut into chunks
12-16 cherry tomatoes
4 red onions, cut into quarters
4 tblspns. olive oil
freshly squeezed juice of 1/2 lemon
2 garlic cloves, crushed
1 tspn. salt
For pesto sauce:
3-4 garlic cloves, roughly chopped
leaves from a large bunch of fresh basil (30-40 leaves)
1/2 tspn. sea salt
2-3 tblspns. pine nuts
extra virgin olive oil, as required
1/4 cup freshly grated Parmesan
4-6 metal skewers of 4-6 wooden skewers, soaked in water before use
To make pesto sauce, use a mortar and pestle to pound the garlic with the basil leaves and salt-the salt will act as an abrasive ad help to grind. Add the pine nuts and pound them to a paste. Slowly drizzle in some olive oil and bind with grated Parmesan. Continue to pound and grind with the pestle, adding in enough oil to make a smooth sauce. Set aside.
Put all the prepared vegetables in a bowl. Mix together the olive oil, lemon juice, garlic, and salt and pour it over the vegetables. Using your hands, toss the vegetables gently in the marinade, then thread them onto the skewers.
Prepare the grill. Cook the kabobs for 2-3 minutes on each side, until the vegetables are nicely browned. Serve the kabobs with the pesto sauce on the side for drizzling.
Roasted sweet potato with garlic and ginger:
2-3 good-size sweet potatoes, peeled and cut into chunks
a thumb size piece of fresh ginger, peeled and cut into thin strips
4-6 garlic cloves, smashed
3-4 tblspns. olive oil
sea salt and freshly ground black pepper
Preheat oven to 400
Place the sweet potatoes in an ovenproof dish with the ginger and garlic. Pour in the olive oil, toss well, to coat the sweet potatoes and place them in the preheated oven for about 40 min., until the sweet potato is tender and slightly caramelized. Season to taste.
Serve the potato wedges as an accompaniment to kabobs or enjoy them on their own.
And a drink to cool off from all of the grilling:
2 medium juice oranges
12 oz. (1 1/2 cup) refrigerated lemonade, divided
4 oz. (1/2 cup) cranberry juice cocktail, chilled, divided
crushed ice or ice cubes
16 oz. (2 cups) lemon lime soda
From 3 limes, squeeze 1/3 cup juice into small pitcher, thinly slice remaining lime. from oranges, squeeze 3/4 cup juice. Into pitcher with lime juice, stir in orange juice, lemonade and cranberry juice.
Fill glasses with ice, then fill glasses half-full with lemonade mixture. Top with lemon lime soda and garnish with lime slices to serve.
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