Kabobs and Grilled Vegetables
Nothing screams summer more than sweet corn and massive quantities of zucchini. Based on that, it is safe to say that I’ve got a lot of screaming going on in my house right now.
So in an effort to reduce that noise level, last night we made what has to be in contention for the epitome of a peak summer meal - beef kabobs skewered with peppers, onions and cherry tomatoes, served alongside grilled zucchini, summer squash and fennel, with a few of sweet corn thrown in through desperation.
I know that there is this notion that you should be able to skewer all of the veggies together with your beef and have pretty kabobs to serve as a result. I’ve never found that to be the case. We’re pretty particular about the way that we prepare our beef. We like it done medium rare, and not a degree past that, and we’ve never been able to grill the veggies properly, while getting the beef to that point.
So instead we grill the veggies in a grill basket beforehand, leaving them slightly crisp before removing them and placing them in the oven on warm. Then the marinaded kabobs go on the grill.
We served the meal with a Novella Synergy, which is a Sangiovese/Zinfandel/Petite Syrah Blend. It went perfectly with the grill intensive meal.
And, here’s the status of the great CSA Challenge -
- Artichokes
- Cucumbers
- Carrots
- Candy Onions - used some but not all
- Sweet Corn - used some, but not all
- Swiss Chard
- Italian Red Garlic
- Sweet Ukraine Peppers - used some but not all
- Sweet Banana Peppers
- Blue Potatoes
- Zucchini - used some, but not all
- Summer Squash - used some, but not all
- Patty Pan Squash
- Salad Mix
- Cherry Tomatoes - used some, but not all
- Fennel - used some, but not all
We’ve got quite a ways to go!
Sounds good. That corn looks tasty.