I actually invented this at a campground, so you know it's easy. Using the same marinade for the chicken and veggies keeps it simple so we can spend more time outside and less making dinner. —Jayme Schertz, Clintonville, Wisconsin
I have fun trying new recipes and creating dishes of my own. I especially enjoy main entrees like this that are a little lighter and that let the food's natural flavors come through. They grill in no time.—Paul Miller, Green Bay, Wisconsin
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
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
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 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.
It took Teri Wolfson just three ingredients to create this tasty and super easy side dish. The reader from Knoxville, Tennessee writes, “It's great on the grill but the best part is there's no clean up.”