Sunday, July 18, 2010

Saturday BBQ by the pool

Fruit Salad

Slice up your favorite fruit that's in season. Add lots of different fruit to add color and make it look beautiful and delicious!

Sliced cantaloupe
Strawberries, halved

Grilled Chicken & Vegetable Skewers

(Adjust quantity of ingredients based on number of people)
Chicken, cut in bite sized chunks
Sausage, cut in thick slices
Zucchini, cut in thick slices
Yellow squash, cut in thick slices
Yellow onion, cut in half then quartered, separate slices
Yellow, green and red bell peppers, cut in bite sized pieces
Baby Bella mushroom caps
Seasoned salt
Bamboo or metal skewers

Make skewers by threading meat and veggies onto skewer. Thread zucchini and squash length wise so they will cook evenly and get the nice grill marks. Brush with EVOO and sprinkle with seasoning. Grill skewers over med-high heat for about 5 minutes on each side.

We usually like to add cherry tomatoes to the skewers but since they cook so fast, I usually make a separate skewer with just tomatoes and cook it for a shorter time. This is what I did with the mushrooms too, since I know not everyone likes them.

NOTE: Cut meat and veggies so they are about the same size. One- to 1½-inch inch cubes work well.

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