Grilled Vegetable Kabobs

Healthy, delicious, and full of umami flavors, these vegetable kabobs can be served as a side dish or an entrée over salads or grains.
Grilled_Vegetable_Kabobs

Ingredients:

1 Markon First Crop Eggplant, cut into chunks
16 Markon First Crop Cherry Tomatoes
16 Markon First Crop Mushrooms
4 Markon First Crop Zucchini, sliced lengthwise
1 Markon First Crop Red Onions, cut into chunks
2 Markon First Crop Green Bell Peppers, cut into chunks
1/4 cup olive oil
1 tsp. salt
1/4 tsp. black pepper

Instructions:

Brush equal portions of olive oil over all vegetables. Thread onto skewers and season with salt and pepper. Grill until cooked. Remove from skewers and serve warm.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.