The longer days and warmer temps can only mean one thing: grilling season is here! Cooking outside is such a nice break from being in the kitchen, and we do not reserve our grill for weekends or special occasions, in fact it is the cooking method of choice for a quick weeknight meal.
This huge wild flowering rosemary bush was just begging to become part of our dinner last night.
I got four woody stems about one foot in length to use as skewers for some veggies that I had on hand.
- 1 zucchini
- baby portabellas
- grape heirloom tomatoes
- 1 eggplant
These are just suggestions. You could also add in some onions or bell pepper.
To prepare the skewers, remove the leaves from the stems, leaving about one inch at the top. Set aside a couple of tablespoons for tossing with your veggies, and save the rest for another use, like this rosemary foccacia or savory pear tart.
To prepare the veggies, I whisked together a marinade of:
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 2 tbsp finely minced rosemary
- 2 cloves minced garlic
I chopped the vegetables into bite size piece, and tossed with the marinade, then carefully threaded them onto the rosemary skewers.
Matt threw the skewers on the top grate off of direct heat for about 15 minutes or so.
Until the tomatoes were starting to shrivel up.
We served them up with some grilled salmon that was marinated for half and hour in the same rosemary balsamic marinade and grilled.
Happy Grilling Season!
Need more grilling inspiration? Check out my grilled summer squash fajitas!