As we’ve talked about in past blogs, Summer is a great time of year to eat light. However, it is also a great time to eat Kosher. Parve Jewish recipes in particular work well for summer meals. One of my favorite summer parve recipe is a vegetable kabob that can be grilled on the backyard BBQ or hibachi.
Vegetable Kabob
Ingredients
Directions
Soak your wooden skewers in water for about an hour. This will keep them from burning on your BBQ.
Chop up a variety of firm vegetables like squashes, tomatoes, potatoes and onion, and skewer them on your wooden skewers.
Mix together olive oil and your favorite herbs and spices.
Marinade your kabobs in the oil and herb mixture in the refrigerator for a couple of hours before you are ready to grill. A little lemon juice will help keep the veggies from turning brown.
Put your kabobs on the grill and brush with the oil and herb mixture. Grill your kabobs for ten minutes on each side or until each side is brown. Baste with the oil and herb mixture as needed, to keep the veggies moist and glistening.
Just about any traditional Jewish recipes can be transformed into a parve recipe with a little creativity. Just keep in mind that you need to leave out the dairy and meat.
For more summertime recipes visit Elise’s recipe blog. Find great recipes and cooking tips.