Thanksgiving Dinner in our house consists of copious amounts of butter, dessert, and a whole lot of fried foods. I have, in the last few years, added healthy side dishes to our Thanksgiving table. My favorite, and easiest to make, are grilled vegetables. They are bursting with flavor and full of vitamins and antioxidants. In honor of the holiday, I make kabobs with the vegetables to give our Thanksgiving table some spunk. They are simple to do, and taste great.
Thanksgiving Veggie Kabobs
Pick your favorite veggies: bell peppers of every color, squash, zucchini, onions, asparagus, cherry tomatoes, green beans, you name it- they will taste fantastic! Cut the veggies into slightly large pieces as they shrink during cooking. Coat the veggies in extra virgin olive oil and herbs of you choosing, For Thanksgiving I love to use fresh sage, just rub it between your hands over the bowl of veggies and inhale the fantastic aroma. Allow to marinate in the refrigerator for up to 4 hours.
Make sure you grill is hot. I live in the South and can use my outdoor grill year round. If you are snow bound you can use a grill pan on the stove, or roast the kabobs in the oven. Prepare the kabob sticks by soaking them in water for about 30 minutes prior to use. Spear an assortment of veggies on each kabob. Cook the kabobs over a medium flame until the vegetables are slightly charred on the outside and deliciously soft on the inside. Take the kabobs directly to your Thanksgiving Table and enjoy the fragrance from the freshly grilled vegetables!
This dish is a wonderful way to introduce a healthy side dish that everyone will love. It is colorful and tasty. You can customize your flavors by using different herbs and spices in your marinade, but remember to keep it simple. The vegetables will have tons of natural flavors that you don’t want to get lost.