Here are three tasty skewers with grilled vegetables that
you can try out for your next cooking process:
Tofu skewers from the grill Sriracha
You need to:
- 1 zucchini, cut into pieces
- 1 red pepper, cut into pieces
- 10 large mushrooms
- 1 jalapeno pepper, diced
- Tofu 1 cup coarse extra firm
- 1/4 cup chopped onion
- 1/4 cup soy sauce
- 2 tablespoons of Sriracha chili garlic sauce
- 2 tablespoons sesame oil
- Black pepper to taste
In a medium-sized bowl combine zucchini, peppers, mushrooms
and tofu. In a small bowl mix jalapeño, onion, soy sauce, sriracha, sesame oil
and ground black pepper. Mix until all the ingredients are well combined. Pour
the mixture over the tofu and vegetables, and then toss to coat. Cover and
refrigerate at least 1 hour. When you are ready to tofu wire and vegetables on
skewers and boil in a pre-heated for 8-10 minutes on medium heat or until grill
wants.
Skewers with vegetables and vinaigrette
You need to:
- 1 large yellow zucchini, sliced 3/4 inch
- 1 large zucchini, sliced 3/4 inch
- 1 red onion, cut into 1-inch cubes and a separate into segments of three layers
- 2 yellow peppers, cut into 1-inch squares
- 2 cups of tomatoes, grapes
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon of fresh lemon juice
- 1 tablespoon finely chopped parsley
- 2 teaspoons chopped garlic
- 2 teaspoons chopped thyme
- 2 tbsp. of Dijon mustard coffee
- Kosher salt and ground black pepper to taste
In a small bowl, wipe the olive oil, balsamic vinegar, lemon
juice, parsley, garlic, thyme, mustard, kosher salt and black pepper. Place
pumpkin, zucchini, and onion, peppers and grapes tomatoes in a large bowl and
add the dressing and throw to coat. Leave for 8-10 minutes, then put on skewers
of thread alternately vegetables. Reserve remaining dressing. In preheated
medium heat 6-8 minutes or until edges are golden fire barbecue vegetables.
Place skewers on a plate, pour the remaining dressing over the skewers and
serve.
Potato spit with garlic and May
You need to:
- 1 kg of red potatoes, washed, scrubbed and quartered
- 1/2 cup light mayonnaise
- 1/2 cup of water
- 1/4 cup of dry white wine
- 2 teaspoon crushed dried rosemary
- 1 teaspoon garlic powder
Place potatoes and water in a bowl in the microwave. Put the
bowl in the microwave and cook on high until they are soft, about 15 minutes.
Drain and allow drying. Combine mayonnaise, white wine, rosemary, and garlic
powder in a large bowl. Add the potatoes in the bowl and toss to coat. Store in
a refrigerator for 1 hour. Once finished, thread the potatoes on spits and plug
in preheated over the high heat until they soft grill. Wait a few minutes to
cool before serving.
Add a healthy and delicious your meat on the side of the
grill with these delicious skewers with grilled vegetables!
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