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Archive for July 27th, 2009

Vegetable kebabs and corn on the cob

We both love corn on the cob (especially done on the barbeque) and as July marks the start of the season, we’ll most likely be having it a few times over the coming months. This time, we decided to keep everything very simple, griddling the corn and serving it alongside grilled vegetable kebabs.

Vegetable kebabs ready to be grilled

The kebabs were made up of cherry tomatoes, mushrooms, corguette, red onion and red and yellow pepper. They were brushed with a mixture of olive oil, garlic, rosemary and thyme before going under the grill for about 20 minutes, which turned out not to be long enough – the corguette was still a little raw and the onion hadn’t lost all of its kick.

Other than the undercooked kebabs, it was a good dinner – fresh-tasting, light and easy to prepare.

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