Monday, September 6, 2010

Farewell to summer dinner (with grilled veggie kebobs and garlic bread with fresh tomato and mozzarella)

My in-laws visited us this weekend and I wanted to make a "farewell to summer" dinner using some local produce.  So on Saturday, Betty and I took my mother-in-law to a nearby farm where I bought corn on the cob, zucchini, yellow squash, an onion, mushrooms, red potatoes, tomatoes, and fresh mozzarella.  All would find their way into that evening's dinner.

I wanted to make veggie kebobs on the grill and submitting this recipe seems like cheating here because my friend and fellow cook Kristen already posted a similar dish back in May.  (See her post Grilled chicken shish kebob.)

Grilled Vegetable Kebobs

I didn't really measure anything with this one.  Basically, I used two zucchini and two yellow squash, approximately a pound of small red potatoes, half of an Empire sweet onion, and approximately a dozen (maybe less) white mushrooms. 

I boiled the potatoes for 10 minutes while cutting the onion, squash, zucchini and mushrooms into chunks and marinating it for about 20 minutes with Italian dressing.  (I threw the potatoes - some of which I kept whole, others which I halved or quartered - in during the last 10 minutes of marination.)

I didn't measure the amount of dressing either, but if I had to do this again, which is very possible, I would cut down the amount of dressing I used. (Nobody said anything, but I thought the kebobs were slighty too tangy.)

Then I threaded the vegetables onto metal skewers.  (Even when I soak the bamboo skewers, they tend to catch on fire.  I spent most of my summer looking for metal skewers and finally found them at a different farm, also nearby.)

The Husband grilled the kebobs for about 10 minutes, turning once.  This made 8 kebobs.

Along with this, we grilled hot dogs (for the kids and in-laws) and veggie burgers for us. I also boiled corn on the cob. Finally, I changed my mind from preparing a caprese salad and instead enhanced some store-bought garlic bread by adding slices of fresh mozzarella and fresh tomato.

I left one side of the garlic bread plain because several folks at our table aren't fans of tomatoes.  Cooked it in the oven for 7 minutes and then let it cool, cutting each of the sides into smaller pieces and arranging on a serving platter.  (No pictures of that ... they disappeared too quickly.)

Dessert was a selection of homemade ice creams from another nearby farm - vanilla, chocolate, peach, and coffee. 

All in all, a delicious ending to a wonderful summer.

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