GRILLED VEGGIE KABOBS

- 1 red bell pepper, halved, cored, and seeded

- 1 medium zucchini

- One 8-ounce package Baby Bella mushrooms, brushed clean and stems removed

- 1/4 cup extra-virgin olive oil

- 1/4 cup soy sauce (preferably low sodium)

- 3 tablespoons balsamic vinegar

- 4 garlic cloves, minced

- 1 teaspoon dried oregano

- 1/2 teaspoon ground black pepper

1. Cut the onion and bell pepper into 1- to 1 1/2-inch-thick rounds. Place the vegetables and mushroom onto the skewers, alternating ingredients to make 5 mixed skewers. Place them flat in a large rectangular baking dish and set aside. 

2. Vigorously whisk the remaining ingredients in a medium bowl (or large glass measuring cup with a spout) to emulsify the marinade, or use your hand immersion blender if you have one. 

3. Brush or pour the marinade onto the vegetable skewers, drizzling any remaining liquid over the top. Cover and marinate for 20 minutes or overnight, turning once halfway through. 

4. Prehear a gas grill to medium-high heat, around 425°F (or prepare a charcoal fire) and place the skewers on the grill. Continue to brush the skewers with any extra marinade that dripped of in the bottom of the baking dish. 

5. After about 6 minutes, turn the skewers and brush again with any remaining marinade. Cook for another 6 minutes, or to desired doneness. Serve warm. 

Enjoy your cooking with your loved one

Sumber buku: Jason Leake & Lisa Leake, 100 Days of Real Food, 2014