Inspiration by Marla Vargas-Mundey at LAJ Foods:
Meat typically reigns supreme at cook-outs, but here are some fun vegetable options that can add color to your plate. For the onion skewers I used spring onions, but red onion or sweet onions also work. It’s really about what you prefer. This dish can be used as a side dish or a topping for your favorite sandwich. In both recipes I used the garlic scape vinaigrette to marinate, but any Italian dressing or vinaigrette will do.
Onion and Peach Skewers
two onions – cut into chunks, three peaches peeled and cut into chunks, vinaigrette of your choice
1. Place onions and peaches on skewers and allow to set in marinade for an hour.
2. Place on grill on medium heat and not over a flame.
3. Skewers will need to cook for 15 minutes and will need to be flipped at the midway point.
Spicy Zucchini Boats with Kale and Quinoa
four zucchini – cut in half, vinaigrette of choice, one tsp neutral oil one cup chopped basil or parsley, two cloves garlic, one jalapeno seeded and diced, one cup kale, half-cup cooked quinoa, ten cherry tomatoes cut in half, one avocado diced
1. Scoop out inside of zucchini to make the inside of the boat. You may also want to slice the
other side of the zucchini to assure it will lie flat.
2. Set zucchini in the vinaigrette to marinate for an hour.
3. Add oil to a pan and heat garlic, basil/parsley, and jalapeño. Cook for 3 minutes.
4. Add kale and cook another 5 minutes.
5. Remove mixture from heat and add to quinoa. Salt and pepper to taste.
6. Fill the zucchini boats with quinoa mixture. Top with cherry tomatoes
7. Place on grill and cook for 20 minutes on medium heat, away from direct flame.
8. Remove from grill and top with avocado.