These lovely little yellow fellas showed up in our veggie box the past two weeks, and I wondered what they were and what exactly I was supposed to do with them. I was intrigued by their varied shapes and sizes and their interesting scalloped edges. A few minutes of internet research revealed that they are pattypan squash and can be used in the same way one would use zucchini. Matt and I decided to do up some veggie skewers on the bbq for dinner tonight, using the pattypan squash, zucchini, sweet peppers, red onion, and grape tomatoes. The results were absolutely delicious! If you can find these pretty little squashes, try enjoying a bit of sunshine on your plate sometime soon!
Grilled Vegetable Skewers
Load up several skewers with an assortment of your favourite vegetables, cut into chunks. (Peppers, zucchini, mushrooms, onion, small tomatoes, pattypan squash, eggplant, and sections of corn on the cob would all work well.) If you are using wooden skewers, be sure to soak them in water for at least 20 minutes before threading the veggies onto them.
Brush the vegetables with a mixture of olive oil, minced garlic, and chopped fresh herbs.
Grill the vegetable skewers for approximately 12 minutes on medium-high heat, turning them every few minutes and brushing the olive oil mixture over the vegetables each time you turn them.
These veggies are a great accompaniment to any lean grilled meat, poultry, or fish. I hope you enjoy them as much as we did!
mmmmm your pics are good enough to eat : ) This summer we bought the PC grill box to do veggies, lovin the grilled mushrooms mmmmmmmmm.
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