Last night the remaining 4 contestants on American Idol sang songs from the great state of California and songs “they wish they had written”. Does anybody else think Phillip Phillips is a mini Dave Matthews (enter sarcasm here)?? No but seriously, the guy is definitely talented but I feel like I’m staring at a carbon copy from about 20 years ago. On another note Joshua and Jessica were amazing as usual. They definitely deserve to be in the finale.
The season is winding down and so is Snackin’ with Sarah Sellers but don’t worry, I’ll be experimenting in the kitchen all year long. For tonight’s recipe I’m carrying on the California vibe with some tasty Veggie Kebabs. It’s about to be swimsuit season so why not munch on something healthy and delicious.
Check out tonight’s recipe on Reality Rocks HERE!
- 8 cremini mushrooms, stems removed
- 1 squash, 8 1″ pieces
- 1 zucchini, 8 1″ pieces
- 1/4 red onion, 8 circular cuts
- 1 red bell pepper, 8 circular cuts
- olive oil
- salt and pepper
- 8 small mozzarella balls
- 1 tbsp butter
- 1 shallot, minced
- 1/4 cup balsamic vinegar
- 8 wooden skewers
To assemble the veggies remove the stems from the mushrooms.
Slice the squash and zucchini into 1″ circular cuts.
Using a 1″ cutter make 8 round cuts for the bell pepper and onion.
If you don’t want to make the circles, just cut the veggies into bite size chunks.
Heat an outdoor grill or inside grill pan to medium high. If you’re using an outdoor grill soak the skewers in water for 15-20 minutes. Skewer the veggies starting with a mushroom, squash, zucchini, onion, then top with the bell pepper.
Brush with the olive oil.
Grill until the veggies are tender with a nice bite, rotating until you get those beautiful grill marks all the way around.
While the skewers are grilling heat the butter in a saucepan over medium high heat. Saute the shallot until softened.
Reduce the heat to medium low and add the balsamic vinegar.
Cook until slightly thickened and reduced.
Remove the skewers and season with salt and pepper.
Place a mozzarella ball at the end of each.
Place on a large platter and top with the balsamic glaze.