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Roasted Vegetable Kabobs with Wheatberry Salad

Serve grilled veggie-stacked kabobs over hearty wheat berries seasoned with carrots and onions.


1 cup wheatberries, soak overnight in water
1/4 cup Markon First Crop Carrots, diced
1/4 cup Markon First Crop Yellow Onions, diced
16 Markon First Crop Cherry Tomatoes
8 Ready-Set-Serve Broccoli Florets, al dente
8 Markon First Crop Mushrooms
1 Markon First Crop Yellow Squash, in strips
4 Markon First Crop Eggplants
4 wooden skewers
3 Tbsp. olive oil
Salt, pepper, and paprika to taste


In small pot, simmer wheatberries in 3 cups water until grain splits open. Strain; place in small mixing bowl. saute carrots and onions in 1 tsp. olive oil. Once browned, add to wheatberries; season with salt and pepper.
Place broccoli, eggplants, squash, tomatoes, and mushrooms in bowl; toss with remaining olive oil. Season with salt, pepper, and paprika. Alternate vegetables on skewer (see photo). Grill both sides of kabobs; place over a small spoonful of the wheatberry mixture. Serve immediately.


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


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.