Tuesday, August 01, 2006
Shish-kabob and marinated veggies on the grill
Beef tenderloin or flank steak, sliced about 1/2 inch thick
Equal parts of: red wine, tamari, water
fresh grated ginger
Marinade overnight. Thread on skewers and grill.
Your choice of veggies such as:
canned whole potatoes
peppers (green, other colors), cut into 1 inch squares
onions (vidalia, purple), cut into slivers, with root end still attached
zucchini, cut into circles or long slices
mushrooms (baby bellas, field mushrooms, etc.)
Italian dressing, bottled or made from scratch (we like Wishbone)
Marinade most veggies in dressing overnight, except for mushrooms which will absorb too much marinade overnight--4-6 hours is fine. Grill in a grill basket to save the effort of threading on skewers!
Cucumber and tomato salad
1 seedless cucumber, thinly sliced
About 6-10 cherry tomatoes, halved or quartered
2 green onions, thinly sliced
1 T. good quality balsamic vinegar
2 T. water
3 T. olive oil
Place veggies in bowl. Season with salt and pepper, then top with dressing ingredients. Toss and serve.
(Also shown with cubed watermelon and a wonderful baguette from Breadsmith)