"I like to experiment a bit with marinades and sauces that combine different spices and herbs," relates H. Ross Njaa of Salinas, California. "This particular mix of seasonings really perks up garden-fresh vegetables."
My husband loves to grill these deliciously different turkey kabobs, and everyone gets a kick out of the zingy taste from the limes and jalapenos. Its tongue-tingling combination of flavors makes this one company dish that always draws compliments.
"I discovered this recipe while trying to spruce up plain vegetables for dinner guests," recalls Monica Meek Flatford of Knoxville, Tennessee. A mild spice blend coats colorful skewers of fresh zucchini, summer squash and mushrooms.
These classic kabobs are a hearty way to use up your garden harvest. At our house, everyone fixes their own skewers for an all-in-one dinner. I sometimes substitute venison for beef.
—Christine Klessig of Amherst Junction, Wisconsin
People just love these stuffed spuds int the summer as an alternative to heavier grilled fare. Topped with a colorful vegetable medley, the tender potato skins are light yet satisfying.
—Karen Hemminger of Mansfield, Massachusetts
This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking. —Maria Regakis
These foil-wrapped packets are convenient and make cleanup a snap. And with each serving wrapped individually, the ingredients can be adjusted to suit everyone's tastes.—Michelle Isenhoff, Wayland, Michigan
Ronda Karbo shared a soy sauce marinade that we used on colorful beef and vegetable kabobs. "When our grill comes out tin the spring, this is the first recipe my family asks me to make," says the Russell, Minnesota reader. "You can also use this marinade on six pork chops or a large piece of round steak cut into serving-size pieces."
I tried these kabobs at a friend's barbecue and asked for the recipe. Marinating them overnight really gives the flavor a chance to soak in. They make a tangy light meal served with fruited rice pilaf.
-Marilyn Rodriguez of Fairbanks, Alaska