July is National Picnic Month! Now is the time to enjoy the warm summer weather with friends and family united by a plateful of the season's best produce.
Two key attributes to a perfect picnic dish: ease and portablitiy. Our Veggie Shish Kebabs & Dipping Sauce are fast to prepare and can be eaten with a frisbee in hand. Bon appétit!
Veggie Shish Kebabs & Dipping Sauce
INGREDIENTS
Skewers: Dipping Sauce:
1t cumin 1c greek yogurt
1t coriander 2T parsley
½t sumac 2T mint
½t fenugreek 1t red curry paste
1 eggplant 2 lemons, zested & juiced
2 zucchini Salt & pepper
2 summer squash
1 pint cherry tomatoes
Salt & pepper
PROCEDURE
Preheat grill to high, or if using a grill pan, heat over high heat.
Combine yogurt, mint, parsley, curry, lemon zest and juice in a large bowl and whisk until smooth. Season with salt and pepper to taste. Set aside.
Combine cumin, coriander, sumac and fenugreek in a large bowl. Cut the eggplant into 1" cubes. Cut zucchini and squash in half long-wise, half again long-wise and then slice into 1" pieces. Toss vegetables with spices. Skewer. Grill over high heat until charred, about 3 minutes per side. Serve with sauce on side.
Yields: 4 servings
Prep time: 10 min
Active cooking time: 12 minutes
Total time: 22 minutes
Original recipe and photograph created for Recipe for Success by Chef Justin Kouri.
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