Grilled Vegetable Kabobs

This was the side dish for my Impromptu Dinner Party.

Having grown up with an acre sized garden in northern Michigan, I am no stranger to garden fresh vegetables with every meal.  There were many fond childhood memories with that garden.  I still shutter at the thought of biting into a freshly plucked jalapeno pepper just to see if it was ripe.  Another fond memory was the year that yielded such a bountiful pumpkin crop our front yard was covered with hundreds of orangey orbs.  We didn’t know what to do with them all.  Many were carved into glowing faces with eyes that followed us as we passed.  Some were given away to the neighbors to do as they wish.  Of course, a few ended up behind the barn after the first frost.  Frost and snow come quickly in northern Michigan.  Then, the next spring, we would discover a secret pumpkin patch entangled in the bales of hay.

Cabbage, yellow squash, zucchini, cucumber, tomatoes, jalapeño peppers, green beans and sweet corn dominated my childhood meals.  Even to this day, I always seem to gravitate to those classic favorites when selecting recipes.  I love cooking vegetables in a variety of ways.  But, most of all, I keep them pure and simple to allow the true essence of fresh veggie flavor shine through.

I decided to seize the opportunity to clean out my vegetable drawer for my Impromptu Dinner Party.  There was no real recipe for this.  Just spear a few of your favorite vegetables, grill until crisp tender, and finish with a squirt of fresh lemon juice to brighten the flavor.  Ahhh….memories.

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