The Sylvia Center team shares their favorite 4th of July recipes. Enjoy!
Grilled Veggie Skewers with Creamy Dipping Sauce
Makes 4-6 skewers
Ingredients
Skewers:
1 cup cherry or grape tomatoes
1 ear corn, cut into 1” pieces
1 small zucchini, cut into 1” half moons
1 ½ cups mushrooms, halved
½ red onion, cut into 1” pieces
1 bell pepper, cut into 1” pieces
Marinade:
2 tbsp peanut or sesame butter
1 cup fresh cilantro, chopped
Juice of 1 lime
1 tsp maple syrup
1 tsp fresh ginger, minced
2 cloves garlic, minced
½ tsp hot sauce (Sriracha) or more if desired
1 cup water
Salt and pepper, to taste
Dipping sauce:
3 tbsp peanut or sesame butter or tahini
2 tbsp low sodium soy sauce
1 tsp honey
1 tsp fresh ginger, minced
½ tsp hot sauce (Sriracha)
1 garlic cloves, minced
⅓ cup water
Instructions
- With a whisk or blender, combine marinade ingredients until smooth. In a large bowl, mix the skewer ingredients and marinade. Cover and allow to marinade in the refrigerator for 30 minutes. In the meantime, if using wooden skewers, soak in warm water for 20-30 minutes.
- In a small bowl, mix together the dipping sauce ingredients. If too thick, add more water. Set aside.
- Towards the end of the 30 minutes, heat your grill or grill pan. Remove skewers from marinade and grill about 2-3 minutes per side. If desired, pour remaining marinade over the skewers.
- Serve with dipping sauce.
