Ingredients with Measurements:
- 1 lb Sunset Muskmallow (cut into 1-inch cubes)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 yellow bell pepper (cut into 1-inch pieces)
- 1 red onion (cut into 1-inch pieces)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 8 skewers (soaked in water for 30 minutes)
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
3. Add Sunset Muskmallow, red bell pepper, yellow bell pepper, and red onion to the bowl and toss to coat evenly.
4. Thread the vegetables onto the skewers, alternating between Sunset Muskmallow, red bell pepper, yellow bell pepper, and red onion.
5. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Remove the skewers from the grill and let them cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 12g
Carbohydrates: 16g
Protein: 3g
Fiber: 3g
Sugar: 8g
Substitutions for ingredients:
- Any type of bell pepper can be used instead of red and yellow bell pepper.
- Red onion can be substituted with white onion or shallots.
Variations:
- Add some sliced mushrooms or cherry tomatoes to the skewers.
- Use different types of vegetables, such as zucchini, eggplant, or cherry tomatoes.
- Add some herbs, such as thyme or rosemary, to the marinade for extra flavor.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Don't overcrowd the skewers, leave some space between the vegetables to allow for even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the skewers in the oven or microwave until heated through.
Presentation ideas:
Serve the skewers on a platter with some fresh herbs for garnish.
Garnishes:
Fresh herbs, such as parsley or cilantro, can be used for garnish.
Pairings:
- Serve with a side of rice or quinoa for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the vegetables are not cooking evenly, adjust the heat on the grill or move the skewers to a cooler part of the grill.
Food safety advice:
- Make sure to soak the skewers in water before grilling to prevent them from burning.
- Wash all vegetables thoroughly before using.
Food history:
Sunset Muskmallow is a type of squash that is native to North America. It was traditionally used by Native Americans for its medicinal properties.
Flavor profiles:
The Sunset Muskmallow has a sweet and nutty flavor, which pairs well with the tangy balsamic vinegar and savory grilled vegetables.
Serving suggestions:
Serve the skewers as a main course or as a side dish for a summer barbecue.
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