Veggie Kabobs

veggie kabobs with pineapple

lemongrass chili sauce

Serves 4

  • 1 zucchini (1½ to 2 inches in diameter)
  • 16 shishito peppers
  • 2 tablespoons oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • Salt to taste

Pineapple Lemongrass Chili Sauce

  • ⅓ cup fine diced onion
  • 2 cloves garlic
  • 2 tablespoons oil
  • 1 cup pineapple juice
  • ¾ cup sugar
  • 1 lemongrass stalk
  • 1 tablespoon fine shredded carrot
  • Pinch chili pepper flakes

At a slight angle, slice the zucchini ½-inch thick. Place the slices in a large bowl with the peppers. Drizzle with oil, tossing them to coat. Add the garlic, coriander, and season with salt. Let marinate for ½ hour.

Skewer the zucchini and peppers. Grill just before service. Grilled vegetables should be cooked, still slightly firm, and not mushy.

Veggie Kabobs #1

For the Pineapple Lemongrass Chili Sauce, in a saucepan, sweat the onions and garlic until soft, but not browned.

Add the remaining ingredients to the pan and bring to a simmer. Cook to reduce by ⅓, thickening to near-syrup consistency. Sauce will thicken additionally when chilled. Remove from heat and let cool.

Serve chilled to accompany grilled vegetables.


ginger poppy seed coleslaw

Serves 4


  • 2 tablespoons finely grated ginger
  • 2 teaspoons poppy seeds
  • 1 tablespoon honey
  • 3 teaspoons white vinegar
  • 1 cup mayonnaise
  • ½ cup basil, chiffonade


  • 3 cups shredded red cabbage
  • 3 cups shredded green cabbage
  • ½ cup grated carrot
  • 2 tablespoons chopped peanuts
  • Salt to taste

In a bowl, combine the ingredients for the dressing. Toss the cabbage and carrots in the dressing to coat, and garnish with peanuts.

Veggie Kabobs #2

Refrigerate and serve chilled. Best if served next day.


Deborah Farmer


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StarLight Realty