My husband and I love to barbecue!! During the warmer months, we barbecue more that we use the inside kitchen. We love spending the time outdoors, enjoying a beer, and taking in the sun, smells, and sounds of grilling. One dilemma we always faced was what sides to have with our barbecued meat. We wanted something filling and healthy. Green salads are always nice, but it’s hard to find an easy, heartier side that isn’t potato or macaroni salad,
We found the perfect solution. . . veggie kabobs!! They are made completely out of whole food, are low in fat, high in nutrients, and are quick and easy (two of my favorite kitchen attributes). They were so delicious accompanied with steak. Once we started munching on them, we ate them all up before I could take photos of them. I’m sure we’ll make them again soon though 🙂
- green peppers
- red potatoes
- pineapple (optional)
- olive oil
- garlic powder
- wooden kabob skewers (soak in water while preparing ingredients)
1.Put the potatoes in the microwave for 5 minutes while you are chopping the other vegetables. If you don’t do this, the potatoes will take too long on the grill and the other veggies will burn. The potatoes will also be softer and more delicious if you cook them a bit in the microwave first.
2. Chop the green peppers, onion, mushrooms, and pineapple into cubes big enough to slide onto kabob skewers.
3. Cut the microwaved potatoes. Toss them in a bowl with olive oil, salt, pepper, garlic, and basil.
4. Slide the potatoes, onions, peppers, mushrooms, and pineapple on the skewers. Barbecue until tender, turning as needed.