Last week at Wild Tots, we made delicious Vegetable kebabs. The little ones helped to chop the vegetables, and thread them onto the skewers. Get some cooking practise in with your little ones this Summer, maybe a BBQ?!
8 wooden or bamboo skewers
2 courgettes, cut into 1-inch slices
2 yellow squash, cut into 1-inch slices
1/2 pound whole fresh mushrooms
1 red onion, cut into chunks
12 cherry tomatoes
1 fresh pineapple, cut into chunks
1 red pepper, cut into chunks
1/3 cup olive oil
1 1/2 teaspoons dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Soak skewers in water for 10 to 20 minutes.
Preheat grill for medium heat and lightly oil the grate. Alternately thread courgette slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and red pepper onto the skewers.
Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.