Mary+Flowers

Ciao!

My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

grilled summer veggies with fresh herbs

grilled summer veggies with fresh herbs

{dairy-free, plant-based, low-FODMAP, nut-free, soy-free option, gluten-free, vegan}

grilled summer veggies with herbs & chutney - Make Mary

I apologize for the bombardment of emails that were sent out [accidentally] this weekend and for any past or future typos to come : )))).  I am still learning how to maneuver the digital world and only have myself as an editor.  With that said, I present you with another simple summer recipe that I hope you will enjoy. We're still here in Santa Fe and feel so lucky to spend a summer in such a special place.  There's something in the air, or maybe it's just the altitude, that generates a relaxed vibe throughout the city.  Santa Fe has a rich history and is filled with great restaurants, creative people and local artists.

grilled summer veggies with herbs & chutney - Make Mary

We live just outside of town, up in the hills, close to the artist studios and showrooms on Canyon Road.  Everything is about a five minute bike ride and we try not to use the car as much as possible. 

grilled summer veggies with herbs & chutney - Make Mary

One of our favorite restaurants is a place called Milad Bistro.  It's a modern Persion cuisine and the chef/owner features many of his grandmother's recipes on the menu.  The food is fresh and light, and they have a great wine list.  One of my favorite dishes, aside from the spicy carrot falafels and dolmas stuffed with turmeric rice, is the vegetable skewers.  They are simple and served with fluffy basmati rice, a grilled tomato and lots of fresh herbs.  I love this dish so much that I decided to recreate it!

grilled summer veggies with herbs & chutney - Make Mary

The marinate is simple, just olive oil, salt and pepper and some minced garlic if you like.  For the skewers, I used bell peppers, potatoes, tomatoes and summer squash, but you could swap or add any vegetables or meat that you like (i.e. mushrooms, onion, lamb, chicken, etc.).  The lime or lemon, and side of fresh herbs brighten the flavors of the vegetables. Wait to squeeze the citrus and garnish the vegetables with herbs until they are cooked. Serve the skewers alongside basmati rice, cilantro chutney, additional lime or lemon wedges, fresh feta and the rest of the herbs for each person to garnish as they like. 

grilled summer veggies with herbs & chutney - Make Mary

Total: About 30 minutes | Prep: 20 minutes | Cook: 8 minutes | Serves 4


//Tools//

About 15 skewers, soaked for at least 30 minutes (you may have extra)

medium pot

*grill or barbecue

knife

cutting board

mixing bowl

 

//Ingredients//

3 cups mini baby heirloom potatoes (about 1 inch), parboiled

1 1/2 bell peppers (red, yellow or green) cut into 1 inch pieces

2 small zucchinis, summer squash or one of each, cut into quarter inch rounds or halved and then sliced (depending on size)

2 cups baby cherry tomatoes

**optional 1 small onion cut into 1 inch pieces

optional 1-2 minced garlic cloves

high quality olive oil, about 1/4 or enough to coat vegetables

sea salt and fresh cracked pepper to taste

***1 loosely packed cup parsley leaves, stems removed

1/2 cup tarragon, stems removed

1 loosely packed cup basil, stems removed

1/2 cup mint, stems removed

4 large limes or lemons cut into wedges

optional serve with fresh feta, cilantro chutney and steamed basmati rice

 

//Directions//

1.  Prepare the limes, herbs and feta, and place them in separate small dishes for serving.  Place the baby potatoes and about one tablespoon of sea salt in a medium pot and cover with water.  Bring water to a rapid boil and allow the potatoes to simmer for 5-7 minutes or until you can pierce them easily with a knife.  Drain and allow them to cool for about five minutes.

2.  Meanwhile, prepare the cilantro chutney.  Next, cut the other vegetables and toss along with the baby potatoes, olive oil, optional garlic, sea salt and pepper to taste.  Thread the kabobs and place them on a large plate or platter (you may have extra vegetables or a few kabobs that have more of one vegetable than the other).  Preheat the barbecue to about 400 F/200 C or so.  When the barbecue is heated, place the vegetable skewers on the grill and cook for about 4 minutes on each side or until the vegetables are nicely charred.  Alternatively, cook in the oven on 450 F/230 C for about 10 minutes or until browned, flipping the skewers over halfway through. 

3. Remove the skewers and place them on a serving platter. Squeeze some lime or lemon juice over the vegetables and lightly sprinkle a few torn herbs for garnish.   Serve with steamed basmati rice, cilantro chutney, fresh feta, more lime wedges and plenty of herbs to sprinkle generously over each plate.

 

//Notes//

*If you don't have a grill or bbq you can cook the vegetable skewers in the oven at 450 F/230 C for about 10 minutes or until the vegetables are nicely browned.

**You can use any vegetables that you like, mushrooms would also be a great choice!

***I removed the stems from the herbs but kept them relatively whole.  There's something pleasant and organic in the process or tearing the herbs yourself and sprinkling them over the dish, rather than chopping them up ahead of time.   

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