As I’ve mentioned before, I like stealing other countries’ holidays and traditions because it gives me a fun theme to cook to on the day.
Today (but tomorrow in the US) is Memorial Day, and Americans like to celebrate with a weekend of barbecuing and grilling, among other things, so I’m all about that. Sometimes I make burgers, sometimes hotdogs, and sometimes kebobby kebab thingies because if it’s one thing I love, it’s grilled veg. Charry, smoky, caramelised on the outside, soft on the inside – what’s not to love?
Brushing them with a honey-jalapeno dressing before they’re grilled and drizzling it over after only makes for a delightful eating experience.
You can use whatever vegetables you like, but I usually like to include cherry tomatoes, mushrooms and onion. These ones had eggplant, capsicum and zucchini too and were pretty awesome.
Being the lazy cook that I am, I don’t bother soaking my skewers. I rarely cook over an open flame, and they’re not likely to get burned unless under some kind of heat source (like a grill/broiler). However I keep them in the freezer – it does the same thing but without the added hassle of having to try to remember two hours in advance to soak the damn things.
You can find the honey-jalapeno dressing recipe here, with my pumpkin and haloumi salad. Well, one of them anyway!
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