Veggie Kabobs w EASY steps

In my best 'Mom voice', I ask: Are you getting your 8-10 servings of fruits and veggies each day? 

Well I'm certainly trying! In doing so, I try to keep grilled veggies in the fridge all summer long.
They are a delightful snack with crackers, they top your burgers or steak beautifully, and my favourite.... keep a few aside for some epic sandwich creations!

These are also a perfect option to make all the vegetarians happy at your Summer BBQ! 

(...and they taste a heck of a lot better than most 'veggie burgs')

I'm pretty sure anyone can make these (yes, even you Caro), but here are the 5 easy step to help:

1 - Soak your wooden skewers in cold water.
~20 mins

2 - Wash and cube your veggies. I used cherry tomatoes, onion, mushroom, peppers and zucchini.

3 - Add 2.5 tbp of olive oil and toss together in a bowl. Salt and Pepper as desired.

4 - Design your own skewers, (for my sister, I make some without mushrooms)


5 - Grill on medium heat for 10-15 minutes, or a bit longer if you like them more caramelized.

Nothing tastes better than food less travelled so why not refer to the Foodland Ontario availability guide when deciding what to buy. Have a look for yourself and see what's coming soon to a grocery store or fresh market near you!

What vegetable combinations should I try next time? Would love to hear from you!

The Cous is on the loose!

Couscous is probably one of the easiest things you can make in just a few minutes and it's amongst the healthiest grain-based products. 

Equal liquid to cous makes it easy to remember. By adding some simple ingredients, (cooked or fresh), you can pack it full of veggies and fresh herbs. 

It makes a delightful, low effort potluck contribution or can be the staple in your pre-made lunches for the week. I actually do this quite often...managing to bring it Mon-Thurs before I hit my couscous overload maximum. 


Here's what you need:

one bag of couscous. (I typically make 2 cups...this expands to more than 4).  

2 tomatoes

2 gloves of garlic

1 small shallot

1 medium red pepper

1 english cucumber

a handful of flat leaf parsley 

a handfull of fresh mint or cilantro

lemon juice and olive oil to taste

Boil water 1 to 1 ratio of couscous to hot water

Put 1 bag of couscous in a bowl add the water and cover tightly until water is absorbed

Cool in refrigerator

Blanch 2 tomatoes in hot water and peel and seed then dice finely

Blanch 2 cloves garlic in same water and mince

Dice one small shallot

Dice 1 red pepper in same size (small)

Dice 1 English cucumber in small dice if it has a lot of seeds remove and can be peeled if skin is tough

Chop one bunch of flat leaf parsley with a small handful of mint or cilantro

Mix all the ingredients together

Add lemon juice and olive oil to taste, refrigerate over night and adjust flavour next day, with salt and pepper to taste.