My family and I started our own backyard garden in the spring. We planted a variety of vegetables, but we ended up getting a bumper crop of eggplant and zucchini. We searched online cooking sites endlessly for as many recipes as possible to be able to use our newfound favorite veggies in the best ways. But, we soon found that the best way to consume the fruits of our labor was simply in their true form.
We love grilling our eggplant and zucchini on kabobs right on the grill, as a delicious and nutritious side dish. We love them with grilled chicken or steak. And, they make excellent leftovers. Here's how to make them.
Clean and cube eggplant and zucchini into chunks.
Place them into a large zip lock bag.
Add a few tablespoons of olive oil along with chopped fresh garlic and parsley.
Shakes to coat evenly.
Place alternating pieces of eggplant and zucchini onto kabobs.
Sprinkle with salt, pepper and red chili flakes.
Lay tin foil onto grill before placing down kabobs.
Cook until tender.
Moms, what are your favorite veggies to use on kabobs?