Saturday, May 31, 2008

Greek Vegetable Skewers with Feta Olive Drizzle

It's been a while since I've had anything of note to put here, with spring arrival I've done either a lot of re-visiting of my earlier BBQ-friendly foods from earlier items here already, or some generic hot dog / burger stuff like everyone else. This, however, was finally something I've not done before, odd since I really love Greek takeout-style food, and these turned out great, I was really pleased with them. Easy too.

Serves 4

4 bamboo Skewers
2 tablespoons white wine
2 tablespoons lemon juice
12 medium mushrooms
8 slices (about 1-inch thick) zucchini
8 chunks (1 1/2-inch pieces) red bell pepper
8 chunks (1 1/2-inch pieces) yellow bell pepper
8 chunks (1 1/2-inch pieces) red onion
Salt and pepper to taste

Feta Olive Drizzle
1 tablespoon crumbled feta cheese
3 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
6 pitted kalamata olives, coarsely chopped (optional)
2 tsp black pepper
1 tsp salt
2 tsp oregano

Soak skewers in white wine and lemon juice for 10 to 15 minutes.

Meanwhile, place the Feta Olive Drizzle ingredients together in a blender and combine. Once the skewers are soaked, pour the wine and lemon juice into the drizzle also.

Place all the vegetables, except for the red onion (it'll come apart) into a large bowl with the drizzle and toss to coat.

Thread onto each skewer the mushrooms, zucchini, bell peppers, red onion. Just before pushing a chunk of red onion onto the skewer, dip it by hand into the drizzle.

Lightly brush skewers on each side with olive or salad oil and season to taste with more salt and pepper.

Place on a preheated medium-high grill and cook until vegetables are cooked crisp/tender, about 4 to 5 minutes per side.

To serve: Drizzle with Feta Olive Drizzle, serve with rice and tzatziki.

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