Needing a fabulous side dish for a Fathers Day BBQ?! This dressing is amazing and really diverse. Great as a vegan dish, but feel free to add some chicken or steak to your kabobs! FOR THE DRESSING: 1 small garlic clove 2 tablespoons fresh tarragon 4 tablespoons fresh chives 2 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon apple cider vinegar 4 tablespoons egg-free mayo (I use soy-free Veganaise) 2 tablespoons water 1/3 cup avocado flesh (1/2 a small avocado) 1/4 teaspoon fine grain sea salt, or to taste Freshly ground black pepper, to taste FOR THE KABOBS: Bell peppers Red onion Zucchini Mushrooms Extra virgin olive oil Salt and pepper Directions: For the dressing: Mince the garlic in a food processor. Now add in the tarragon and chives and process until minced. Finally, add in the rest of the ingredients and process until the dressing is smooth (or just about). Adjust seasonings to taste if desired. Dressing can be used immediately or stored in the fridge (in a sealed container) for 3-4 days. For the kabobs: Preheat the BBQ over medium-low heat. Chop vegetables into desired sizes and place on vegetable skewers. Brush oil on veggies to coat all sides and season with salt and pepper. Grill the kabobs for around 15 minutes, rotating every 5 minutes. We grilled for the first 10 minutes on the top rack and then moved them to the bottom rack for the last 3-5 minutes. Serve kabobs immediately with a drizzle of dressing on top. Read more: ohsheglows/#ixzz34GauqRmb
Posted on: Tue, 10 Jun 2014 19:36:21 +0000
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