Ingredients for Bbq Broccoli And Cauliflower My Son S Recipe
- Rice Wine Vinegar
- Vegetable Oil
- Garlic
- Dried Thyme
- Salt
- 1 bell pepper (any color), seeded and cut into 1-inch pieces
- Button Mushrooms
- Cherry Tomatoes
- Broccoli Florets
- Cauliflower Florets
- Bell Pepper
- Vidalia Onion
- 1 medium zucchini, cut into 1/2-inch semi-circles
- Yellow Squash
How to Make Bbq Broccoli And Cauliflower My Son S Recipe
- Whisk together BBQ marinade ingredients (see recipe below). Set aside.
- Cut 1 medium zucchini and 1 medium yellow squash into 1/2-inch semi-circles.
- Blanch zucchini, squash, 1 medium red onion (cut into 1-inch pieces), 1 large head broccoli (cut into florets), 1 large head cauliflower (cut into florets), and 1 bell pepper (any color, seeded and cut into 1-inch pieces) in boiling water for 2 minutes. Immediately transfer to an ice bath to stop cooking. Drain thoroughly.
- In a large bowl, combine the blanched vegetables, 8 oz cremini mushrooms (sliced), and the BBQ marinade. Gently toss to coat evenly.
- Marinate for at least 30 minutes, or up to 45 minutes in the refrigerator.
- Thread marinated vegetables and mushrooms onto soaked bamboo skewers.
- Preheat grill to high heat. Grill kebabs for 10-15 minutes, turning frequently, until tender and slightly charred.
- Serve immediately and enjoy! Garnish with sesame seeds or chopped green onions for extra flair.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
19g
Fat
25g
Carbs
3g