BBQ’d Vegetable Skewers


Barbecuing is still a bit of a mystery to me.  I’ve always taken those perfectly grilled burgers or steaks for granted.  In fact, the first time I lit a BBQ resulted in a large cloud of flame bursting up from having the propane on too long and trying to manually light it.  I haven’t done much more barbecuing after that experience, however this summer I had some help for dinner and thought it would be fun to do some skewers.



20 mushrooms
1 red pepper
1 yellow pepper
1 zucchini
1 red onion
15 stalks of asparagus
Basmati rice
Parmesan Cheese



1. Soak a dozen or so skewers in water for 10 minutes or until soaked through

2.  Begin rice (Follow directions on the bag depending on what rice you’re using)IMG_5071

3.  Turn on the BBQ

4.  Wash vegetables and cut into large chunks
*Leave the asparagus out, breaking the bottom halves off after washing

5.  Blanch the peppers by putting them in a pot of boiling water for a couple of minutes

6.  Put the vegetables (minus the asparagus) on skewers alternately

7.  On a grated tin foil tray, put the asparagus on the BBQ
BBQ skewers, flipping every few minutes, until the vegetables are cooked through and slightly browned on the edges

8.  Toast cashews in the oven at 350 degree or toaster oven until golden brown

8.  Serve with Balsamic Reduction Sauce (add a 1/2 cup orange juice to the sauce for extra orange flavour) and orange peels. Sprinkle the asparagus with parmesan cheese.




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