Recipe Background
The tan lines are fading, the nights are cooler, the pencils are purchased, and the PB&J's are packed, ready for another great year–all signs that the dog days of summer are coming to an end. But don't be mournful, there's still time to bask in the sun and all the flavors this fun season brings. End of Summer Skewers meets you right where you are. They're simple, so preparing a meal doesn't interfere with the hustle and bustle of where life is headed. The crunchy veggies smothered in a tangy, sweet teriyaki sauce grilled to perfection help you savor every last drop of the slowness and stillness of the longer, warmer days you love so much. Rather than being sad that the beloved summer vacation is over, be happy that you got to experience all the joys it brought–which is what you'll also be thinking about after each bite of End of Summer Skewers!
The tan lines are fading, the nights are cooler, the pencils are purchased, and the PB&J's are packed, ready for another great year–all signs that the dog days of summer are coming to an end. But don't be mournful, there's still time to bask in the sun and all the flavors this fun season brings. End of Summer Skewers meets you right where you are. They're simple, so preparing a meal doesn't interfere with the hustle and bustle of where life is headed. The crunchy veggies smothered in a tangy, sweet teriyaki sauce grilled to perfection help you savor every last drop of the slowness and stillness of the longer, warmer days you love so much. Rather than being sad that the beloved summer vacation is over, be happy that you got to experience all the joys it brought–which is what you'll also be thinking about after each bite of End of Summer Skewers!
Ingredients
- 1/4 cup teriyaki sauce
- 1/4 cup light brown sugar
- 2 bell peppers preferably different colors, and cut into 1 1/2-inch pieces
- 1 bunch of small spring onions or scallions cutting both the white and light green parts into 1-inch pieces, discarding the dark green parts
- 1 tablespoon sesame seeds
Directions
- Preheat the grill to medium-high heat.
- Soak 6 skewers in water for at least 10 minutes and up to 30 minutes. This is critical to ensuring they don't catch fire on the grill.
- In a small saucepan on the stovetop over low heat, warm the teriyaki sauce and the sugar, stirring until the sugar dissolves.
- Thread the bell peppers and onions onto the prepared skewers, 2 pieces of the peppers for every 1 piece of the onions.
- Grill the vegetables until charred in spots and lightly cooked, about 6 minutes.
- Baste both sides of the lightly cooked vegetables a few times with the teriyaki mixture, turning often so that it chars in spots, for about 1 minute.
- Carefully transfer the cooked vegetable skewers to a platter.
- Drizzle the skewers with the remaining glaze.
- Sprinkle the skewers with the sesame seeds.
- Serve.
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