delish!

Oh baby! We had the best summer dinner last night.

All of us worked together to get this beautiful piece of colorful artwork and bursting flavors onto the table. Through out the entire dinner out on the deck as the sun was going down everyone kept saying, "Oh my gosh! This is soooo good!" I have to admit I said it the most...because it WAS!!

I got the base for this recipe at Cooks.com (I've completely butchered this recipe and have put my modified version below.)

The menu:

Grilled chicken with Grill Master Chicago Seasoning

Veggie Kabobs with Amazing Marinade

Grilled Corn on the Cob

French Baguette

Our Veggie Kabobs:

Red Potatoes

Red, Orange, and Yellow Peppers

Eggplant

Cherry Tomatoes (absolutely Bursting with flavor:my fave)

Yellow Squash

Zucchini

Red Onion

Here's my modified marinade recipe:

2 tbsp. dijon mustard

1/2 cup lemon juice

1 tbsp. fresh basil

1/2 c. olive oil

3 cloves garlic, peeled and chopped

1/4 tsp. salt

1/4 tsp. black pepper

Cut potatoes into chunks and boil them for about about 6 minutes (they need to be hard enough to go on a skewer and not fall apart).

Cut the zucchini, squash, onion, and eggplant into chunks.  Cut the peppers into squares. Mix marinade ingredients and marinate vegetables 4 to 6 hours at room temperature, or overnight in the refrigerator (I totally did not do this.  I poured the marinade over the already skewered veggies and let it sit for about 10 minutes) . Thread onto skewers and grill over coals or broil in the oven, approximately 5 minutes, basting with marinade and turning often. Spoon leftover marinade onto kabobs as a sauce. Serves 6.

yummy. LIFE.