Ah spring! Birds are chirping, the weather is starting to warm up, flowers are starting to bloom, the kids have spring fever and are driving me nuts. Oh killjoy, sorry. Anyhow, the hubby fired up the grill yesterday and it reminded me of another reason I love warmer weather and especially summer. I LOVE cooking on the grill (er…I love when the hubby cooks on the grill). But I do my fair share. And the bonus is, less clean up!
Today’s meat-free recipe is a marinade I use for kabobs on the grill. I will be making this tonight. Hopefully it doesn’t rain or the hubby is going to get awfully wet while grilling. 😉 So, I use this marinade with vegetables such as mushrooms, red peppers, green and yellow squash, and red onions, just to name a few. I also use it with cubed chicken breast and it makes the meat very tender and juicy, but since this is meat free Monday, we will pretend I didn’t type that. But this is a summer staple for us and is loved by the whole family. I hope you like it too!
Tonight's veggies of choice: squash, zucchini and mushrooms
Rosemary Ranch Kabobs
Ingredients
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
Directions
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place desired vegetables or meat in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes.
Preheat the grill for medium-high heat. Thread meat and vegetables onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until meat and vegetables are done.
