We love vegetables and I was uber excited to grill some up on our new grill. We went from propane to charcoal and I couldn’t be happier! I have always wanted to have a charcoal grill and fortunately (hee, hee, hee) our grill was shot and we had to get a new one. I somehow convinced my Star to go with charcoal. Actually, it wasn’t really that hard. He is so amazing, “if that is what you want and you will be happy, than that is what you will get. Love him!
So this is what we made the first day we got it. Grilled vegetables and steak kabobs. Yummy!
1 green pepper
1 yellow pepper
1 orange pepper
Some baby bella mushrooms
Small heirloom tomatoes
Filet Mignon (cut into bite size pieces) or any type of steak meat
Extra virgin olive oil
McCormicks Perfect Pinch Southwest flavor
Cut the steak into bite size pieces. You can marinate the steak or season with the Perfect Pinch. Keep the meat separate from the vegetables.
Chop the peppers into bite size pieces and place in bowl with mushrooms and tomatoes.
Drizzle EVOO and sprinkle with the McCormicks Perfect Pinch. Toss gently and place on skewer. I usually put the meat on a skewer all by itself. Don’t really like the raw meat touching the veggies.
On a side note….the platter is stainless steel made in Sweden. It was my mom’s until my last visit when I asked my mom if I could have it. She has a few of them and they just remind me so much of my childhood that I wanted to take one home. It’s what she always used when grilling up some food and I shall treasure it and pass it on to my daughter someday (maybe).
Grill over medium heat and turn as needed. This can be a difficult task, as trying to get them all to turn at the same time. Just be patient and do the best you can. Not a huge deal.
Serve with rice. Such a simple, quick and easy dinner. Enjoy!