For the first time in a very long time, I don't have Sunday dinner pictures to share. I didn't forget. And yes, we had dinner. It was just such a lovely time with lovely family and friends and I chose to enjoy the moment. I chose to focus on the people and the conversation.
The food was awesome! We had BBQ Chicken and Ribs, salad, baked potatoes, grilled vegetables and homemade bread. For dessert, we had planned a cheesecake that my sister purchased. But, that didn't work out. So, instead we had Root beer Floats!
I won't totally disappoint you, though. The grilled vegetables were delicious! So, I'll share the method, as it is more method than recipe. Even the most avowed veggie hater just might approve of them.
Today has been beautiful. From the bright, clear morning... to delightful Salsa courtesy of the Buena Vista Social Club and Celia Cruz... to dinner with loved ones. It has been a joy.
Today is the day that the Lord has made... I will rejoice and be glad in it.
Today, I've been happier than I have been in a long time. Rejoice!
4 medium zucchini
2 green bell peppers
2 red bell peppers
1 large Spanish onion
1 pound of button mushrooms
Soak the skewers in water for 2 hours. (It helps avoid burning on the grill)
Chop all of the vegetables into bite sized pieces. (I left the mushrooms whole)
In a large bowl, liberally season with seasonings and toss. Add a good amount of olive oil, soy sauce, Worcestershire sauce and Italian dressing. Toss again.
Allow to marinate at room temperature for at least an hour. (Two is better)
Thread vegetables onto skewers. Stack closely, but not tightly.
Grill over hot coals, while continually watching. Baste with reserved marinade a few times as you turn the skewers for even cooking.