Tonight we grilled some more veggies. I picked up some Patty Pan squash at the farmers market a couple of days ago (mostly because they are so cute looking), and decided to marinade and grill them. Their flavor resembles that of summer squash.
For the kabobs, Stephe and Kyle created a wonderful marinade that is a hit time, after time, after time. Simple, easy and fast.
Below are the two marinades that we used. I hope you enjoy them.
Garlicky Grilled Patty Pan:
6 Patty Pan, cut in half horizontally
2 Tbsp Olive oil
3 cloves garlic, minced
1/2 tsp salt
Coarsely ground black pepper
Mix the marinade ingredients together and pour over the Patty Pan. I would suggest allowing the Patty Pan at least 30 minutes to sit in the marinade before grilling. If you are planning ahead, let them marinade longer and the flavors will be even better.
Place the Patty Pan on a hot grill. Grill on each side about 4-5 minutes. Don't grill too long, or the Patty Pan will get too soft.
Veggie Kabob Marinade:
2 Tbsp honey or agave nectar
1/4 cup soy sauce
1/4 cup olive oil
2 Tbsp lemon juice
1/2 tsp rosemary
1/4 tsp pepper
2 gloves garlic, minced
Mix the above ingredients together and pour over the vegetables of your choosing. We used pepper (red, orange, yellow), onion, mushrooms, zucchini, tomatoes, and patty pan. When grilling veggie kabobs you'll want to make sure that you are using vegetables that have about the same grilling time, or you can make each kabob a different vegetable and just put them on the grill according to the time they need to cook. The vegetables that we used, all take about 8-10 minutes to grill.
To complete the meal, a simple side of rice, couscous, quinoa, etc would be great. Or perhaps your favorite veggie burger :)
Happy Grilling!
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