Hello summer! Hello BBQs! Hello world!
Finally! The weather in Montreal is looking like summer and what better way to celebrate than to have some beers over a delicious BBQ.
We made vegetable kebabs marinated in an incredibly flavourful sauce. SOO GOOD! We ended up using that sauce to bask the kebabs, dip our bread, pour over the potatoes… really, on everything. The recipe is easily adaptable to whatever you have in hand or in-season vegetables. I’m not putting the amount of things you need up because frankly, I don’t remember and because it doesn’t really matter. Taste the sauce as you go to know when it’s ready.
For a bit of a kick on your kebabs, I strongly recommend making griled pineapples marinated in rooster sauce and a bit of soy sauce. I can’t begin to tell you how tasty they are. These would have to be marinated on their own and added to the kebabs on assembly.
Try to marinate the vegetables and the pineapple for at least an hour.
- Olive oil
- Lemon juice
- Dijon mustard
- Salt and pepper to taste
- Red onions
- Bell peppers
- Portabello mushrooms, chopped to skewer size
- Cherry tomatoes
Spicy pineapple (make it!!)
- sriracha (rooster) sauce
- bit of soy-sauce
1) Cut up vegetables, marinate
1) Assemble kebabs