Roasting vegetables, in my opinion, is worth the sacrifice of temporarily overheating the kitchen at the height of late summer. Why not grill, you ask? Fire away, by all means, I just happened to ditch both my gas grill and my Weber once I became permanently meat-free, nine years ago. Whether the method is roasting or grilling, I am as crazy about summer vegetables as I am creating the delicious and flavorful marinades that allow for them shine. This particular concoction is, without question, my primary go-to, because of how well it pairs with a wide variety of summer fare. It is powerful, vibrant and fresh... just the ticket for a late summer supper.
Summer Vegetable Kebabs:
2 green zucchini, thickly sliced
2 yellow zucchini, thickly sliced
1/2 red onion, thickly sliced
1 package of baby bellas
2 lemons, thinly sliced
1 cup grapeseed oil
5-6 carlic cloves, minced
2 Tablespoons dijon mustard
2 Tablespoons balsamic vinegar
1 bunch chopped rosemary, to taste
1 lemon, juiced
salt and pepper, to taste
Preheat the oven to 465 degrees (don't know why, just my go-to). Place all of the sliced vegetables for the kebabs in a large dish. Set aside. In a medium bowl, whisk together all of the ingredients for the marinade and adjust the seasoning to taste. Drizzle over the vegetables and toss to coat. You may not need the entire amount of marinade. Depending on the occasion and schedule of the day, the dressed vegetables are free to marinade the day away or immediately thread onto skewers. Transfer the kebabs to a parchment lined baking sheet and roast for approximately 30 minutes, up to 45, depending on your oven and browning preference.
By the way, this marinade is equally successful paired with summer potatoes:
Or, portobello mushrooms (I actually love to sprinkle some Montreal grill seasoning onto the mushrooms as well, which really enhances their robust flavor):
And hey, what about the chickpea salad pictured with the kebabs? Go ahead and dress those lovely legumes with the same marinade. Add a sprinkle of sumac, parsley, avocado and lemon juice as the final flourish and...voila! The perfect summer supper.