An herb dressing drizzled over meat and vegetables, and roasted on the grill makes a simple yet elegant meal.
1/4 cup extra virgin olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh herbs (such as basil, rosemary, marjoram and sage)
1/2 teaspoon sea salt, or to taste
Juice of 1 fresh lemon
Freshly ground black pepper to taste
1 pound russet potatoes, scrubbed
12 ounces cooked chicken sausage, sliced 1/4-inch-thick on the diagonal
2 ears fresh corn, cut into 1-inch pieces
1 zucchini, sliced 1/4-inch-thick on the diagonal
Heat olive oil in small saucepan until very hot; remove from heat and stir in garlic. Let cool, then stir in herbs, sea salt, lemon juice and pepper; set aside.
Place potatoes in microwave-safe bowl and cover with lid or plastic wrap. If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes, or until potatoes are tender. When cool enough to handle, cut into large chunks.
Thread potatoes, sausage, corn and zucchini on skewers. Grill over medium-high heat for about 10 minutes, turning frequently and brushing with a little herb drizzle during the last few minutes of cooking. Remove from grill and place on platter; drizzle with remaining herb mixture. Yields 6 servings.
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