Inspired by the homemade salsa we had in the fridge, we decided to do a Tex-Mex cookout for July 4th weekend! It was really more of an indoor cookout. Since we don’t have an outdoor spacing for grilling, we just use a cast iron stovetop grill pan. This one works really well.
First, we made a festive drink to kick off the celebration. I had my eye on something I saw on this blog a few weeks ago, namely a white wine sangria made with honeydew, cucumber, and limes. It sounded so summery and refreshing. We mixed up a batch and it was so good! This is a great summertime drink to have in your repertoire.
Next, we went to work on some grilled vegetable skewers with zucchini, red pepper, mushrooms, and red onion. To make it special, we let the veggies marinate in a jalapeno-lime dressing for about an hour before grilling. The marinade gave a ton of flavor to these veggies! We’ll be making this again for sure.
The veggies are flavorful enough to eat on their own, but we decided to make them into tacos. We stuffed them in tortillas with some smashed pinto beans, avocado slices, and tomatillo salsa. To make the smashed pinto beans, sauté some chopped onion, garlic, and cilantro in a saucepan, then add 1 can of drained and rinsed pinto beans along with a few pinches of chili powder and cumin. Cook the bean mixture for a few minutes while smashing some of the beans against the side of the pot with a wood spoon (or, just use a potato masher).
Everything was delicious! I highly recommend this marinade for any veggies you might want to grill this summer. Have you fired up your (indoor or outdoor) grills yet?
Happy summer cooking and grilling, everyone! ~Inge
Grilled vegetable skewers
This is a delicious and easy marinade idea for grilled veggies. We ate these grilled veggies in tortillas with smashed pinto beans, tomatillo salsa, and avocado slices. I highly recommend this delicious combo!
For the marinade:
4 tablespoons olive oil
Juice of one lime
2 garlic cloves, minced
1 jalapeno, seeded and minced
1/3 cup chopped fresh cilantro
½ teaspoon each of chili powder and smoked paprika
Pinch of salt
For the veggies:
1 large (or 2 medium) zucchini
1 red onion
1 red pepper
8-ounce container of mushrooms (I used baby bellas)
You’ll also need about 15 skewers. If you’re using bamboo skewers, make sure to soak them in water for about 30 minutes so they don’t burn on the grill.
1. Whisk all the marinade ingredients together in a large bowl. Cut the veggies into chunks that you’ll be able to easily spear onto the skewers. Add the veggies to the marinade and stir to coat. Let the coated veggies marinate for about an hour (I kept it in the fridge).
2. After the veggies have marinated, make up your skewers. I ended up with about 15 skewers, which I grilled up in 3 batches on a stovetop cast iron grill pan. I let each batch cook for about 5-7 minutes on one side, then flipped them over for another 5-7 minutes. I took them off once I saw blackened grill marks on most of the veggies. Yum!
Tip: Squeeze additional fresh lime juice over the platter of grilled veggies before serving. Delicious!
Adapted from The Forest Feast
1 bottle of chilled white wine (we used a budget-friendly Sauvignon Blanc from Chile)
Honeydew melon, about 2 cups chopped
Cucumber, about 1.5 cups sliced
1 lime, sliced
A handful of fresh mint leaves
A little bit of Agave syrup or honey, just to sweeten it up a bit
Club soda or seltzer, chilled
1. Add the honeydew, cucumber, lime, mint leaves, and agave to a pitcher. Pour in the bottle of wine. Give the mixture a little stir. Refrigerate the sangria for 2 hours before serving.
2. Pour sangria into pretty glasses. Top off each glass with a little chilled seltzer. Enjoy!