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.
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.