Let's head back out to the grill this week. Thursday will be hte main course. Today is a side dish.
24 red new potatoes (halved if large), blanched
24 white pearl onions, peeled and blanched
24 (1-inch-thick) slices zucchini, about 3 medium zucchini
24 (1-inch-thick) slices yellow squash, about 4 medium squash
4 ears yellow corn, sliced crosswise 1 1/2 inches thick (12 slices)
12 small radishes
Dill Marinade, recipe follows
12 (12-inch) skewers
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
In a large bowl, stir together potatoes, onion, zucchini, squash, corn, radishes and Dill Marinade. Refrigerate for 1 hour.
Spray a grill rack with nonflammable cookinng spray. Preheat grill to medium-high heat (350-400℉).
Thread vegetables otoskewers. Sprinkle with salt and pepper.
Grill vegetables0, covered with grill lid, turning at least twice, until tender, about 15 minutes.
Dill Marinade
3/4 cup olive oil
1/4 cup Champagne vinegar
3 tblespoons chopped fresh dill
1 tablespoon minced fresh garlic
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
In a small bowl, whisk otgether oil and vinegar until smooth. WEhsik in dill, garlic, salt, pepper, adn sugar. Cover and refrigerate for up to 3 days.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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