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combine parsley olive oil garlic paprika ground cumin ground cinnamon salt ground ginger cayenne turmeric lemon marinate zucchini yellow squash red bell pepper pineapple
Viewed: 9 - Published at: 8 years agoIngredients
- Combine
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 1 tablespoon garlic, chopped
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 pinch cayenne
- 1 pinch turmeric
- 1 lemon, juice of
- Add and Marinate
- 1 zucchini, cut into 1 inch thick rounds
- 1 yellow squash, cut into 1 inch thick rounds
- 1/2 large red bell pepper, seeded, cut into chunks
- 3 fresh pineapple, 1 inch thick rings, cut into quarters
- 12 asparagus, cut into 3 inch lengths
Method
- Soak 12" wooden skewers in water for at least 30 minutes.
- Combine parsley, oil, garlic, seasonings, and lemon juice in a bowl.
- Add vegetables and pineapple to the marinade. Let stand at least 10 minutes before skewering.
- Thread vegetables and pineapple onto soaked skewers.
- Preheat grill to medium-high; spray grates with nonstick spray.
- Lightly coat both sides of vegetables with nonstick spray.
- If using a gas grill, turn off one side; on a charcoal grill, push the coals to one side.
- Lay the skewers on the grate with the vegetables over the hot side, handles over the cooler side.
- Grill, covered, until vegetables are cooked and lightly charred, about 3 minutes.
- Turn, baste with any remaining marinade, and grill 2-3 minutes more.
