Dinner / Family / Oven/Stove / Recipes / Vegan / Vegetables

Beach Day (aka Kebab Day)

The weather has cooled down in the Middle East, with highs in the low 30s and lows in the mid 20s! To celebrate the coming of winter, some friends of ours organized a beach trip this afternoon.

Whenever we pack a picnic meal and we know there’s going to be a BBQ (even if it’s only our $4 disposable one), we usually bring veggie kebabs. Personally, I am content to eat quinoa salad at the beach, but I gladly prepare and grill kebabs for 2 main reasons:

  1. We always have more than we need so we can share them. I get excited about sharing vegetables, especially with people who prefer the other food groups. And it’s pretty hard to turn down a grilled kebab when it’s presented to you by a cutie pie like Little Handsome.
  2. Even though Little Handsome rarely eats the kebabs, he loves to prepare them. I want him to continually be exposed to different foods – especially vegetables – and see us eating them, so he’ll start eating them too. I also want to involve him whenever possible in the cooking process, so he’ll have some mad cooking skills to take with him when he leaves home. Who doesn’t love a man who can cook!?

We spent part of the morning making kebabs, and part of the afternoon eating them. The other part of the morning was spent playing with cars, watering the garden, having family dance party, and taking a nap. The other part of the afternoon was spent wading in the water, finding seashells, and digging in the sand. It was a very good day.

Grilled Veggie Kebabs

1 eggplant, cubed
2 small koosa or zucchini, cubed
12 cherry tomatoes
8 mushrooms, halved
1/2 onion, quartered
2 inch block of tofu, cubed
(I usually add bell peppers, but we were out)

Marinade

2 Tbsp. olive oil
juice of 1/2 lemon
1 tsp. garlic powder (or freshly pressed garlic)
1 tsp. oregano
1 tsp. parsley
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper

Instructions: Thread vegetables onto bamboo skewers, alternating colors. Combine all marinade ingredients in large seal-able bag, add kebabs to bag and place in refrigerator overnight, if possible. Flip a few times to coat all vegetables in marinade. Cook skewers on grill until vegetables reach desired done-ness, about 10 minutes, turning occasionally. Share and Enjoy!

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3 thoughts on “Beach Day (aka Kebab Day)

    • Yes, they’re cheaper, local and (in my opinion) better tasting. I roast them, steam them and make muffins from them, all without the bitter taste I sometimes would get with the dark-skinned imported zucchini.

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