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  • Writer's pictureTommy Centola

Grilled Vegetables

Summertime is prime grilling time. Kebabs aren't as popular as they used to be. Let's remedy that with my two recipes this week.

1 pound small red potatoes, halved or quartered

1 cup olive oil

1/4 cup red wine vinegar

4 cloves garlic, minced

1 lemon, zested and juiced

1/2 cup mixed fresh herbs, such as thyme, rosemary, oregano, parsley

Creole seasoning to taste

Assorted vegetables, cut iron 1-inch pieces

Whisk together olive oil, red wine vinegar, garlic, lemon juice and zest, herbs, and Creole seasoning. Boil potatoes in well-salted water for 8 to 10 minutes until barely tender; drain and cool under cold running water. Place all vegetables in a 1-gallon zip-top bag, add marinade, and turn to coat. Refrigerate overnight, turning from time to time to distribute marinade.

About 30 minutes before cooking, remove from refrigerator and allow to come to room temperature. Prepare grill to medium-high heat. Thread vegetables with similar cooking times onto skewers, leaving about 1/4-inch between each piece. Transfer skewers to grill and cook, turning and basting with reserved marinade from time to time, until browned on all sides and at desired degree of doneness.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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