Another Round

One of the best parts about summer is it's the opportune time to grill! Although, my dad always would grill year round, whether it was snow, rain, sleet or hail. No joke.
He would always say, "Just put on your coat or carry out an umbrella, don't let a little bad weather stop you from what you love to do!" Smart man.
Alright, so let's bring out that grill for another round, shall we?

Grilled Sesame Ginger Vegetable Kabobs
Serves about 6
Ingredients:
2 Onion, cut into large pieces
2 Yellow Summer Squash, cut into thick, 2 inch pieces
6 red potatoes
1 cup of
Lawry's Sesame Ginger Marinade with Mandarin Orange Juice
about 1/4 cup of Olive Oil
Salt
Pepper
Wooden skewers, (pre-soak in water beforehand)

Directions:
First, place the potatoes in a medium pot filled with about 2 inches of water. Add salt. Bring to a boil, and then let cook for a few minutes. Then, remove from heat, rinse with cool water, cut into quarters and set aside.
In a large bowl, add the cut summer squash and onion. Then, add in the potatoes. Pour in the Sesame Ginger Marinade and olive oil. Mix well. Finish with salt and pepper and mix everything well. Then, bring out the pre-soaked wooden skewers and place the marinated vegetables onto each. Make sure to alternate between onion, potato and summer squash. Leave enough room on the skewer to grab hold at the bottom and enough room at the top to avoid pieces falling off.
Once the grill is ready and hot, place the skewers on direct heat for about 30 minutes, 15 minutes on each side. Make sure to monitor the kabobs, because every grill temperature is different, so cook time may vary. When the kabobs are a nice golden brown, they are ready to be pulled.

Look at how nice and brown the kabobs turned out. Honestly, the flavor was incredible and the vegetables all had a great texture and bite to them.

So, thanks to sir Julian's mom, we used homegrown Romaine lettuce to make a salad. It was super crunchy, fresh and fab. Why mess with incredible homegrown lettuce? We stuck with it as the main focus of the dish.

Simple Romaine Salad
Ingredients:
6 pieces of Homegrown Romaine Lettuce
1/4 cup Olive Oil
2 Tbs. of Balsamic Vinaigrette
Parmesan Reggiano
Salt
Pepper

Directions:
Wash the romaine lettuce thoroughly. Once cleaned, break into smaller pieces that are a good size for you in a salad. In a small bowl, mix together the olive oil, balsamic vinaigrette, salt and pepper. Drizzle over the lettuce and top with Parmesan Reggiano.

We also grilled some chicken and smothered it with Sweet Baby Ray's Hickory & Brown Sugar Barbecue Sauce

Topped with some cheddar cheese...

We took the grilled chicken and made a nice sandwich with some pumpernickel bread and more of the homegrown Romaine lettuce.

Finished off with a cute little Polish dill pickle. What is interesting is that a polish dill pickle is not soaked in a vinegar based brine. However, pickles made in the United States, are soaked in vinegar. So, when the polish dill pickles are done fermenting, they produce a thin film of bacteria that is removed before selling the final product. Interesting fact, huh?

This meal was a perfect grilling masterpiece. The vegetable kabobs were out of this world with the marinade.