- Grill Pan: Ideal for cooking vegetables directly over a flame or in an oven, helps retain flavor and texture while grilling.
- Griller: Designed to add grilled flavor and char without needing outdoor equipment.
- Vegetable Skewers: Essential for assembling kebabs neatly and ensuring even cooking.
- Kitchen Shears: Useful for trimming vegetables before skewering.
- Grill Brush: For cleaning grills or stainless steel cookware after use.
- Tongs: Vital for turning and flipping kebabs on the grill without piercing them.
- Cutting Board: Essential for preparation work before assembling kebabs, providing a clean space to cut and arrange vegetables.
- Spice Grinder: For customizing blends of herbs and spices to add extra flavors to kebabs.
- Kebab Pliers: Help efficiently assemble vegetable kebabs by holding and threading skewers through prepared veggies.
1/2 cup white-wine vinegar
1 tablespoon balsamic vinegar (preferably white)
1 large garlic clove, minced
1 1/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup olive oil
1 lb small zucchini, cut crosswise into 3/4-inch-thick slices
1/4 cup olive oil
1 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 lb cherry tomatoes
1 lb baby eggplant (about 4 inches long), cut crosswise into 3/4-inch-thick slices
10 oz cremini mushrooms, trimmed
2 yellow bell peppers, cut into 1 1/2-inch pieces
1 large red onion, cut into 1 1/2-inch pieces
18 (12-inch) metal or wooden skewers (soaked in warm water 30 minutes if wooden)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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