Vegetable Kebabs

Vegetable Kebabs or Kebobs are an excellent dish for a full-on veggie onslaught for our kids (and us too). These are a perfect summer dish when there are abundant vegetables and cooking on the grill/BBQ becomes the norm. Kebabs are easy enough to prepare - even by the kids - and this dish can be a constructed by several people at once. 

I make a simple marinade of light olive oil, crushed fresh garlic, ground pepper and fresh chopped herbs from the garden. Tonight's herbs were thyme, parsley and oregano. I soak wooden skewers for approximately 45 minutes, lightly salt a thickly-sliced eggplant (for around half an hour - to draw out any bitter juices) - then rinse and pat dry before cutting into chunks. I toss all vegetable chunks with the marinade, before threading onto skewers. 

Vegetables tonight included: red pepper, eggplant, zucchini, yellow zucchini, mushrooms and cherry tomatoes. Other vegetables can include onion slices, green pepper, slices of corn on the cob, chunks of thick asparagus (when available), summer squash, pineapple, etc. 

Tonight we included chunks of 'Bread Cheese'. The kids will eat any dish if it includes this yummy gooey 'hot cheese'. We became accustomed to this cheese at the Green City Markets in Chicago.  The cheese is similar to Halloumi but I find it to be less salty and more affordable in our part of the world. 

We sometimes include chunks of andouille or chorizo sausage or even chunks of chicken or marinated lamb. Take care to ensure all meats are cooked adequately. 

Tonights kebabs were cooked inside under our broiler as the weather was a little chilly outside. As we had a late lunch, the Kebabs were our whole meal - no sides. If we are hungrier, I might serve a side salad such as a green salad or a tabbouleh made with garbanzo beans instead of bulgar.