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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Chili-Rubbed Grilled Vegetable Kabob
Yield: Makes 4 servings
Ingredients:
2
ears fresh corn on the cob, husked
1
medium sweet or red onion, cut through core into 12 wedges
1
red bell pepper, cut into 12 (1-inch) chunks
1
yellow bell pepper, cut into 12 (1-inch) chunks
1
green bell pepper, cut into 12 (1-inch) chunks
2
tablespoons olive oil
1
teaspoon seasoned salt
1
teaspoon chili powder
1/2
teaspoon sugar
Preparation:
1.
Using a large chef's knife, cut cobs crosswise into 1-inch pieces. Alternately thread corn, onion and bell peppers onto 12-inch-long metal skewers. Brush oil evenly over vegetables. Combine seasoned salt, chili powder and sugar; sprinkle over both sides of vegetables. Wrap skewers in heavy aluminum foil; refrigerate up to 8 hours.
2.
Prepare grill for direct cooking. Place unwrapped skewers on grid over medium coals. Grill 10 to 12 minutes or until vegetables are tender, turning occasionally.
This recipe appears in:
Southwestern
