Sometimes it’s easy to get in a barbecuing rut when the solution is right in front of you! If you are vegetable gardener, grab your favorite veggies from your garden, skewer them up, and grill.
Ingredients:
1 cup boiled red new potatoes, quartered
1 cup red, yellow, or green bell pepper chunks
1 cup red onion chunks
1 cup white button mushrooms
1 cup zucchini or yellow squash chunks
1 cup cherry tomatoes
3 cups sirloin chunks
Garlic & Herb Marinade
1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons agave syrup
2 tablespoons minced garlic
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh rosemary leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Whisk all of the marinade ingredients together and refrigerate in a covered container or use right away. Before grilling, toss the vegetables in the marinade, and allow them to stand at room temperature for 15 minutes. Skewer the vegetables and beef chunks, and grill them for 4-5 minutes on each side.
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