Grilled Organic Summer Vegetables with Lime and Chipotle-infused Olive Oil

Yield: About 12 skewers

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Peak-of-the-season, grilled veggies take on a whole new personality when they are sizzled with the smoky citrus notes of this marinade! Try this dish in the fall with cubes of butternut squash or marinate and skewer up wild prawns. Gorgeous! You can find chipotle in the bulk spice section at your local PCC.

Ingredients

Preparation

Toss the vegetables in the Lime and Chipotle-infused Olive Oil and marinate for 1 hour, tossing occasionally. Thread onto skewers.

Cook the skewers, turning occasionally, over a preheated gas or charcoal grill just until the vegetables are crisp tender and their colors turn gem-like, about 6 to 8 minutes. Serve the remaining olive oil for drizzling.

Notes

You may create skewers for individual guests by including a variety of each vegetable on each skewer, or for more even cooking of each kind of vegetable, make skewers with only one kind of vegetable on each, then when cooked, topple them off on to a platter for serving.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: summer, summer squash, tomatoes, vegetables, zucchini

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