In my opinion, summer time means grilling time! My fondest memories of summer time as a little kid revolve around backyard barbecues with family and friends, swimming, and maybe even some s’mores around the fire if nobody had beaten each other up that day. I’d like to think that I’ve moved on from the traditional barbecued hamburgers and hot dogs to a more sophisticated grilled tri tip and veggie dinner. It’s funny how taste buds change so drastically from childhood. I used to LOVE hotdogs and I can honestly say that aside from a grilled sausage, they don’t even taste good to me anymore. Feel free to serve up these veggies skewers with whatever protein you choose, but you know I’m always partial to grilled steak 😉
*pro tip: use the leftover veggie marinade to baste your meat while grilling. Hello, YUM!
Pineapple & Veggie Teriyaki Skewers
3 medium zucchini, sliced
1 yellow summer squash, sliced
4 bell peppers, use a variety of colors
8 ounces mushrooms
1 red onion, chopped
1/2 medium sized pineapple, cut into bite sized pieces
juice from 1 orange
juice from 1/2 of a lemon
juice from 2 limes
4 cloves garlic, minced
1 heaping teaspoon freshly grated ginger
1 tablespoon sambal oelek, or any other chili paste you have
1/3 cup coconut amino teriyaki sauce, may use soy sauce
1 teaspoon salt
1/2 teaspoon onion powder
1. Chop all the veggies and add them to a large mixing bowl. Combine all ingredients for the marinade in a small bowl and pour over veggies, tossing to combine. Let veggies marinade for an hour or so.
2. If using wooden skewers, let them soak in water for 30 minutes to an hour. If using metal skewers, heat up the grill to medium and skewer the veggies onto the sticks when done marinading.
3. Grill skewers 10 minutes on each side or until they’re done. Cooking times will vary based on the grill you’re using. You could also forego the skewers and roast these in the oven at 400 for 15-20 minutes, but during the summer I like to use the grill to keep heat out of the house. Enjoy!