During the summertime, you simply can’t beat a good old-fashioned cookout! And Zak makes it easier than ever to entertain outdoors in style with their brand new batik-pattern plastic dinnerware line. Inspired by traditional Indonesian batik art, this new dinnerware collection uses geometric shapes and organic patterns in classic blue and trendy mint. So bring some boho-island chic to your next outdoor soiree with this classic yet contemporary print
At a loss for what to pair with your burgers and hot dogs? This veggie recipe will make the perfect healthy side for your cookout. There’s nothing better than garden-fresh vegetables during the summer. These prepared skewers are grilled, then brushed with a seasoned butter mixture. So easy! This recipe can also be easily adapted to whatever combination of veggies and spices/herbs you have on hand.
Preheat the grill to medium-low heat, around 325 degrees F. Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1 inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Use these cute, colorful bowls to hold the veggies while you food prep!
Work the vegetables onto the skewers in a random pattern. Isn’t this mint plate just divine! Plus, it matches the mint bowls!
Melt the butter and whisk with the Old El Paso Fajita Seasoning Mix and lemon juice.
Grill for approximately 15-20 minutes, dry, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with the fajita butter. Serve warm on this classic batik-pattern plate – perfect for outdoor summer cookouts!
Enjoy!
grilled veggie skewers recipe instructions
There’s nothing better than garden-fresh vegetables during the summer, and this recipe will make the perfect healthy side dish for your cookout!
ingredients:
- 5 fresh corn cobs
- 3 average sized zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 8 ounces mushrooms
- 1 stick salted butter (1/2 cup)
- 1 packet Old El Paso Fajita Seasoning Mix
- 2 tablespoons fresh lemon juice
- 12 thick metal skewers
directions:
- Preheat the grill to medium-low heat, around 325 degrees F.
- Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1 inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern.
- Melt the butter and whisk with the Old El Paso Fajita Seasoning Mix and lemon juice.
- Grill for approximately 15-20 minutes, dry, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with fajita butter. Serve warm!
