Mondays menu, veggie skewers

veggie skewersveggie skewersHey Loves, Happy Monday! This is a crazy easy recipe. In fact, it’s so easy I’m a little embarrassed to even call it a post. However, it’s to flipping easy and good not to share. So, here you go…we did these veggie skewers last night on the Bar-b-q and served them with Cardiff Crack from Seaside Market “literally it is crack, because its so addictive…you just want more.” Crack is a burgundy-marinated tri-tip and the flavor is PERFECTION. Brad bought almost six pounds, so we would for sure have extra for crack tacos tonight…yum, lucky me.

Keep in mind; if you don’t want to Bar-b-q, you can roast these veggies in the oven with or without skewers. I roast for about 20 minutes at `350. Use what ever veggies you want. I used mushrooms, purple onion, zucchini, yellow squash, red and orange bell peppers cut into as close to equal sizes as possible. I mix equal parts low sodium soy sauce and olive oil. Mix it together and brush in onto the skewers. If you’re going to roast them in the oven you can coat the veggies in a mixing bowl and poor them onto a parchment lined cookie sheet. For the Bar-b-q put the skewers away from direct flame and turn until cooked. Simple…right? Smooches and xoxo

veggie skewersBTW…so you know. Cardiff Seaside Market and Cardiff Crack (you can order here) are not paid advertisers. I’m sharing, because I want to and I want you to have access to the awesomeness and the things that I love.   Kisses and hugs…julie.xoxo, Julie

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