Tuesday, May 28, 2013

Meatless May ~ Grilled Veggie Kabobs & Core Bamboo Review

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I love throwing veggie kabobs on the BBQ.  Even better, I can throw out a bunch of different veggies and the girls can skewer what they want, and I know that they will eat their veggies without a fuss...well, for that night anyways.  One thing that veggie kabobs requires is a lot of cutting, and the awesome folks over at Core Bamboo sent over a cutting board and some other goodies to review.  I figure what better way to review a cutting board than with a recipe that requires a LOT of cutting.

Ingredients:
Skewers
Olive Oil
Lemon Pepper
Assorted Veggies



Directions:
Fire up your grill!  If you are using wooden skewers, soak in water for 15-30 minutes before use.  This will swell them up to reduce splintering, and helps the veggies slide on the skewer better.  For my veggie kabobs I went with yellow tomatoes, green pepper, red onion, zucchini and broccoli.  One of the best things about veggie kabobs, you can do what ever you want.  I dragged a teen to the store with me and had her pick out some reasonably priced veggies to put on the kabobs.  I don't think she could have picked out a bigger onion.  I mean, I know she loves onion, but at this rate, I should have just grilled it whole for her!  Wash and pat dry your veggies, then cut into bite sized pieces, no more than 1 1/2 inches.  I really liked the size of the large  cutting board that Core Bamboo sent over.  Aside from the pretty magenta edging, its a great size at 18 x 12 inches.  I've always been the type that likes to chop stuff up and then shove it over to the side to start cutting the next thing.  My veggies did not slide all over the place while I was cutting them and clean up was easy with some hot water and a soapy sponge.  The only thing I did not cut were the tomatoes, they were small enough already.


Place cut veggies into a bowl and drizzle with olive oil, then sprinkle with lemon pepper.  Mix well.  I used the large spatula from the Madrid Set to mix.  It is a very sturdy spatula and I was able to scoop under my veggies to make sure that everything was evenly coated.  Let your veggies marinate for roughly 30 minutes.  At this point I was having to chase my teens out of the kitchen because they kept snatching veggies out of the bowl.  To assemble your veggie kabobs, just grab a random piece of veggie and skewer it in the center and slide it down towards the blunt end, be sure to leave a couple of inches so you have a way to grab them.  I had a little trouble with the broccoli, and found the best way to attack them was through the crown.  Leave a small bit of space between veggies pieces and keep adding till your skewer is full,  I was able to get an average of 10 veggies per skewer. When they are all assembled throw them on the grill.  I had hubby cook them on a med heat for 10 minutes and turned them once after 5 minutes.



These turned out fantastic.  I pulled the veggies off mine and put them on top of some rice, while my oldest was yelling at me that it's not a kabob unless you eat it off the stick.  Either way...I've been informed that I have to go them again, and again, and again.


One other item that Core Bamboo sent over for me to play with was an Easy Grip Rolling Pin with Magenta grips.  This matches up perfectly with the cutting board and one of the spatulas in the Madrid Set spatulas.  While I have not officially made anything with it yet, the grips have a great texture and feel to it, and the rolling pin has some great weight to it.  I am sure I will be putting it to good use the fall and winter when I turn into a baking fiend.


Find Core Bamboo on-line:

                    


Looking for some Recipe ideas?  Check out the recipes below!  If you try one and like it, leave me a comment!