now that bbq season is till upon us...

[Guest guest]

luckily my garden produces most of this..

tho, the vinegar tree stopped fruiting

 

 

Vegetable Kabobs

 

3 tablespoons rice wine vinegar

1 1/2 tablespoon water

1 tablespoon grated fresh ginger

1 tablespoon reduced-sodium soy sauce

1 clove garlic, minced

1 1/2 teaspoon peanut oil

1 teaspoon oriental sesame oil

1/2 teaspoon crushed red-pepper flakes (optional)

1 small zucchini, halved lengthwise and sliced 3/8-inch thick

1 small yellow summer squash, halved lengthwise and sliced 3/8-inch

thick

1 small eggplant, cut into 3/4-inch cubes

3 small onions

1 sweet red or green pepper, cut into 1-inch pieces

12 mushrooms

12 cherry tomatoes

 

In a small bowl, mix the vinegar, water, ginger, soy sauce, garlic,

peanut oil, sesame oil and pepper flakes (if using). Soak 12 (8-inch)

bamboo skewers in water for 15 minutes. Alternately thread the

zucchini, squash, eggplant, onions, red or green peppers, mushrooms

and cherry tomatoes onto the skewers, leaving a small space between

the pieces. (Alternate the colors and shapes so that the kabobs look

appetizing. Leave an inch free on each end for easy handling.) Place

the kabobs in a large, shallow dish in a single layer. Pour the

marinade over the kabobs. Cover and marinate at room temperature for

at least 30 minutes. Remove the kabobs from the dish, reserving the

marinade. To prepare the grill for cooking, spray the unheated grill

rack with nonstick spray. Then light the grill according to the

manufacturer's directions. Place the rack on the grill.

 

 

and this sounds neat!!!

 

Canned " Mock " Pineapple

A novel nutritional manner to preserve a bumper crop of zucchini

 

Source: Charli - Certified Master Food Preserver

Serves/Makes:16 or more pints

 

Ingredients

4 quarts (3775 ml) shredded or cubed zucchini

46 oz (1288 grm). canned unsweetened pineapple juice

1-1/2 cups (350 ml) bottled lemon juice

3 cups (700 ml) sugar

Preparation

Hot Pack -- Peel zucchini and either cut into 1/2 inch cubes or shred.

Mix zucchini with other ingredients in a large saucepan and bring to a boil.

Simmer 20 minutes.

Fill hot jars with hot mixture and cooking liquid, leaving 1/2 inch head

space.

Remove air bubbles.

Wipe jar rims.

Adjust lids.

Process in a boiling water bath.

Half-pints or pints for 15 minutes.

Comments

This can be chilled and served as fruit or can be substituted in any recipe

calling for crushed or chunked pineapple.