YIELD Makes 4 servings
|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|
- 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.
- 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.
Try this Eggplant Parmesan recipe provided by Miss Connecticut, Sharalynn Kuziak.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.