Deconstructed Pizza Kebabs

Looking for a fun and different end-of-summer dinner? Then I recommend deconstructed pizza kebabs. 

Easy to make, fun to eat, and great for leftovers.

Deconstructed Pizza Kebabs – Inspired by Erin of $5 Dinners

Ingredients

• 4-6 Italian sausage links
• Beer or water for boiling
• 2 medium red/orange bell peppers
• 1 medium green bell pepper
• 1 sweet Vidalia onion
• 8 oz. mushrooms
• Italian seasoning (we recommend Mrs. Dash, salt free)
• Cheddar cheese
• Quick pizza sauce

Directions

Begin by boiling your Italian sausages.  You can do this either in 1 can of beer or in 2 C water.  Boil for 10 minutes, rinse.

Meanwhile, prepare your vegetables by cutting them into cubes about 1-inch in size.  Toss all of them in a large bowl and spritz with olive oil.  Season with salt, pepper and Italian seasoning. 

Spread veggies into a grill basket.  We typically line ours with tinfoil, lightly sprayed with olive oil.  Grill over medium heat for 20-25 minutes until veggies are crisp tender.  Stir every 5-6 minutes during that cooking time.   Sprinkle 1-2 T cheese over the top just before serving. 

Place the Italian sausages on a grill heated to medium.  Grill for 15 minutes, turning every 5, or until the sausages have a great grill look and are done in the center. 

Warm up your pizza sauce. 

To serve, slice up the Italian sausage links into rounds, serve with veggies and top with cheese and pizza sauce. 

Enjoy!

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Grilled Steamed Mediterranean Vegetables

These have to be some of the easiest veggies to make during the summer!  Toss your favorite veggies into tinfoil and grill. 

No, seriously, it is that easy. 

Grilled Steamed Mediterranean Vegetables – Adapted from a newspaper clipping

Ingredients

• 4 C fresh or frozen broccoli, cauliflower and carrot mix
• dash or two of oregano
• olive oil
• salt and pepper
• splash of balsamic vinegar
• Ice cube (if fresh veggies are used)

Directions

Lightly grease the tinfoil.  Then, place 4 C frozen veggies into the center of the tinfoil.  If you use fresh veggies, than add 2 ice cubes to the veggies. 

Sprinkle with oregano, salt and pepper. 

Wrap up the veggies in the tinfoil. 

Place on the grill over medium heat for 5-7 minutes, then turn the package.  Continue grilling for 5-7 more minutes, or until tender. 

Open the tinfoil package and splash with balsamic vinegar. 

Serve warm. 

Enjoy!

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Grilled Zucchini Parmesan Strips

If you are grilling in the coming week, and have zucchini, please take my word and make these delicious Parmesan strips. 

To prepare them takes minutes, and if you already have your grill warmed up, then adding these to your dinner is as easy as can be. 

Grilled Zucchini Parmesan Strips – Adapted from Recipe Roundup

Ingredients

• 1 medium zucchini
• Olive oil
• Garlic powder or minced garlic
• Parmesan cheese
• Sea Salt

Directions

Begin by slicing the zucchini into thin, long strips.  Arrange them on a piece of tinfoil coated with olive oil. 

Season with sea salt, and garlic. 

Top with Parmesan cheese. 

Grill on the tinfoil  - either place the tinfoil on the grill directly, or place it onto a cookie sheet and place that on the grill.  We used a grill basket and that worked well too. 

Grill over medium heat for 10 minutes, taking care not to burn the bottom of the zucchini.  The cheese might get a little brown on the tinfoil, but that’s ok!

Serve warm. 

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Grilled Sweet Potato Coins

We love sweet potatoes around here – so this week, we decided to try them on the grill.  These will be a great accompaniment to our summer grilling. 

While they weren’t overly crunchy {sweet potatoes aren’t in general}, we really appreciated the taste – and the fact that we didn’t have to turn on the oven!

Grilled Sweet Potato Coins

Ingredients

• 4 medium sweet potatoes
• Olive Oil
• Sea Salt
• Garlic Powder, optional

Directions

Begin washing your sweet potatoes, and peeling them.  Then, prick the sweet potato with a fork a time or two.  Microwave the potato to soften it just a bit – about 1-2 minutes. 

Then, using a mandolin slicer – slice the sweet potatoes into thin coins.  Use caution here because the sweet potatoes will be warm!

Toss the coins with olive oil and sea salt.  Add garlic powder, if desired. 

Layer the sweet potatoes onto tinfoil and either place the tinfoil directly on the grill grates, or into a grill basket. 

Grill over medium heat, turning and/or checking after 5 minutes, grilling for 15ish minutes until potatoes are soft and lightly grilled. 

Note – the fries soften a bit as they cook and therefore flipping them can be challenging – use caution to avoid breaking.  But, if they do break – they’re still tasty!

Enjoy!

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