It’s a beautiful day and the outdoors beckon. So what better way to wrap up an afternoon of planting herbs, annuals – or in our case, our first vegetable garden – than a no-fuss, super satisfying dinner on the grill? Our menu today includes Asian-inspired shishito peppers (this grill pan makes things easy), and beef shish kabobs with leftover-worthy herbed basmati rice.
The peppers are a fun and flavorful starter for any outdoor gathering. Simply throw them on the heated grill, and after they are perfectly blistered, toss them on a platter for everyone to enjoy. They’re finger food at its finest (just don’t eat the stem!). Enjoy their subtle heat while cooking the kabobs and, before you know it, you will be sitting down to a delicious meal of subtly charred vegetables and tender, flavorful beef that didn’t take time away from the garden’s newest additions.
Vegetable & Beef Shish Kabobs
Ingredients
- 4 beef tenderloin
- 1 red bell pepper
- 1 yellow bell pepper
- 2 yellow squash
- 1 sweet onion
- 1 pint cherry tomatoes
- 1 1/2 cups Allegro Marinade
- 1/2 cup teriyaki (we like Soy Vay – it's GF)
Instructions
- Cut each tenderloin into 4 pieces, place in a large ziploc bag. Add marinade and teriyaki, and make sure meat is well coated. Marinate at least an hour in the refrigerator, the longer the better.
- Meanwhile slice the vegetables. Cut the peppers into large chunks (the veggies shrink on the grill). Half the onion, and then half again. Pull apart the sections. Cut the squash into thick slices. The cherry tomatoes remain whole.
- When the meat has marinated, and all of your veggies are ready, alternate the vegetables and beef on the skewers however you like.
- Set aside until the grill is hot and rice is prepared.
Notes
Grilled Shishito Peppers
Ingredients
- 1 tbsp SunCoco oil blend (vegetable oil works too)
- 4 tsp soy sauce (San-J Tamari soy sauce is our favorite – its GF)
- 2 tsp sesame oil
- 1 lb shishito peppers
- Maldon sea salt
Instructions
- Preheat grill to medium high heat. In a large bowl, add the oil, soy sauce, and sesame oil. Add peppers into the bowl, and toss to combine. Transfer peppers to a grill pan directly over the hot part of the grill.
- Grill 6-8 minutes, tossing occasionally with a pair of tongs. Once the peppers are blistered and charred, carefully remove the grill basket, and transfer the peppers to a serving bowl.
- Generously sprinkle with sea salt and enjoy!
Herbed Basmati Rice
Ingredients
- 1 cup uncooked long-grain rice
- 1 3/4 cup water
- 3/4 tbsp kosher salt
- 1 tbsp unsalted butter
- 1 tbsp fresh curly parsley leaves, minced
- 1 tbsp fresh dill, minced
- 1 tbsp fresh scallions, white and green parts, minced
- 1 pinch freshly ground pepper
Instructions
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan.
- Bring to a boil over medium heat; reduce the heat to low, stir once, and adjust the heat to simmer covered tightly, for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes.
- Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
