Weekly Recipe featuring SouthWinds Farms zucchini, cherry tomatoes, poblano chiles, corno di toro peppers, lunchbox peppers, and jalapeños!
2 cups cremini mushrooms
1 cup cherry tomatoes
2 poblano chiles, cut into chunks
3 corno di toro peppers, cut into chunks
3 lunchbox peppers, cut into chunks
1 red onion, cut into chunks
1 zucchini sliced into thick rounds *can include any veggies you'd like*
1/4 cup olive oil
3 cloves garlic, minced
Juice of 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Ground black pepper
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
Place into oven preheated to 400° and roast until tender, about 10-12 minutes.
Alternatively, grill kabobs on medium heat 4-5 minutes per side. Serve immediately as a side or main course and enjoy!
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