Recipe by: Thomas Allen
Featured on Tuesdays with Thomas on 11/20/21
Ingredients:
- Mushrooms
- Cherry tomatoes
- Zucchini
- Yellow squash
- Most important… lots of pineapple (optional: add a dash of the pineapple juice when adding sweet heat)
- Sweet Heat Balsamic
- wood, metal, or wire skewers.
- Note: this dish is also fun way to use up leftover veggies, feel free to chop up and add whatever you’d like. The ingredients above are just some of my favorites.
Directions:
- If using wooden skewers, soak them in water for an hour before using them on the grill.
- Cut your favorite veggies into approx. 1 inch pieces.
- Skewer veggies on wood skewers, metal, or wire skewers.
- Cook on the grill for approx. 5-6 min and then brush the kabobs with Sweet Heat. Turn kabobs over and continue cooking for another 5 min. Be careful to not let the kabobs burn too much. The Sweet Heat will char the edges of the veggies and that’s good!
- When veggies are cooked, carefully pull them off the skewer and put them on a bed of your favorite grains.
- Finish the dish with a drizzle of Sweet Heat and enjoy!
- Variation: for rainy weather, you can cut the grill out and do a similar delicious dish by air frying all your kebab components at 425 degrees for 10 minutes, then placing on a bed of rice.