The Recipes

Grilled Vegetable Skewers and Salad

I've written a lot about how going vegetarian a few meals a week is both good for you and saves you money so that you can splurge on your proteins the rest of the week.

Grilled Vegetable Skewers and Salad


- 1 small summer squash, cut into 1-in pieces
- 4 Brussels sprouts, end removed and halved
- 1/2 c. sliced Bibb lettuce
- 1 carrot, peeled and cut into 1-in. pieces
- 1/3 onion, cut into 1-in. pieces
- 1 tsp. Dijon mustard
- 1 tsp. red wine vinegar
- olive oil
- salt 
- pepper

Soak a few wooden skewers in water.  Alternating pieces of the various vegetables, build your skewers with the squash, Brussels sprouts, carrot, and onion.  Drizzle each skewer with olive oil and season with salt and pepper.

Heat a grill pan or skillet and add the skewers.  Cook for 1-2 minutes on each side for a total of 4-8 minutes.

While the vegetables cook, whisk together the mustard and vinegar.  Slowly whisk in 1 T. of olive oil.  Season with salt and pepper.  Toss the lettuce in the vinaigrette and plate.  Remove the skewers from the grill and plate them over the salad, allowing the heat from the vegetables to slightly wilt the lettuce.