Easy Eating

(Family Features) Warmer weather has arrived and that means it’s salad season.

There are many seasonal salads to enjoy and everyone has a favorite. Change your warm-weather dining habits up a bit with this recipe for Ruby Beet Chicken Salad Skewers. Easy to prepare, this deliciously unique salad on a skewer is perfect for entertaining family and friends.

The sweet-tangy, nutty, piquant and savory combination of ingredients provides layers of flavors in every forkful. One-bite Aunt Nellie’s Baby Whole Pickled Beets are just right for skewering with the mustard-marmalade glazed chicken and crisp romaine.

To finish, drizzle with dressing and sprinkle with toasted almonds and cheese. Add a whole grain baguette and your meal is ready. For more warm-weather recipe ideas, visit AuntNellies.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

• 1          jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets, drained
• 2          large boneless, skinless chicken breast halves (about 1 pound)
• salt, to taste, plus 1/2 teaspoon, divided        
• pepper, to taste, plus 1/2 teaspoon, divided  
• 4 1/2    tablespoons stone ground mustard, divided
• 1 1/2    tablespoons orange marmalade, plus 1/3 cup, divided
• 2          tablespoons minced fresh chives        
• 1          large lemon, zested and juiced (about 1/3 cup juice)
• 1/4       cup olive oil
• 1          bag (9 ounces) leafy romaine pieces
• 8          wooden skewers
• 1/3       cup chopped almonds, toasted
• 1/3       cup crumbled firm white cheese (such as blue cheese, feta or goat)

1. Heat oven to 375° F. Drain beets; set aside.
2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons each of mustard and marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined, rimmed baking sheet, 20-25 minutes, or until juices run clear; set aside.
3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
4. Slice cooled chicken into 1-inch pieces. On each skewer, thread a beet, a piece of chicken and 4- 5 pieces of lettuce; repeat twice; add one beet at end. Repeat to make eight skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Substitution: Whole pickled beets may be substituted. Cut beets in half.

Alternate preparation: To grill chicken, brush both sides with mustard-marmalade mixture. Grill over medium heat 10-15 minutes, or until cooked through and thermometer reads 165° F. If chicken cooks too quickly, reduce heat to medium-low.

Nutritional information per serving: 255 calories; 15 g protein; 20 g carbohydrates; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; .07 mg thiamin; 2,871 IU vitamin A; 7 mg vitamin C.

Simply Timeless Meals

(Family Features) Italian cuisine has influenced food culture around the world, and is often viewed as an art form that includes the freshest, most authentic ingredients, prepared with passion and served with love to family and friends. Mealtime is a celebration, captured by the classic Italian proverb, “You never grow old at the table.”

Americans have celebrated Italian food for decades. Classic Italian dishes have been joined by refreshing, modern twists on tradition that help keep the love affair alive and well with this simple, colorful, flavorful, healthy cuisine.

Born in Lucca, Italy, in 1867, Filippo Berio Olive Oil celebrates 150 years of culinary passion and artistry by combining traditional ingredients in contemporary, unexpected recipes that can help you savor the moment.

For more recipe creations, visit FilippoBerio.com/recipes.

A Culinary Journey

As part of its 150th anniversary celebration this summer, a Filippo Berio Food Truck will make a culinary journey from coast to coast. Guests at the truck can sample delicious olive oils, and consumers nationwide are invited to enter a sweepstakes to win a week-long culinary experience at Toscana Saporita, a premier Italian cooking school in Tuscany, Italy.

For every sweepstakes entry, Filippo Berio will donate $1 to the Careers Through Culinary Arts Program (C-CAP), an organization supported by Filippo Berio since its foundation in 1990 that helps prepare disadvantaged youth for jobs in the restaurant and hospitality industry.

For additional details, including tour cities and dates, and how to enter the sweepstakes, visit FollowingFilippo.com.

Chicken Cutlet Broccoli Rabe Sandwich

Recipe courtesy of Chef Mary Ann Esposito
Prep time: 17 minutes
Cook time: 13 minutes
Servings: 4

• 4          tablespoons Filippo Berio Olive Oil, divided
• 1          small onion, diced
• 1          pound broccoli rabe, stems removed and leaves cut into 2-inch pieces
• 1/4       teaspoon red pepper flakes
• 1/2       teaspoon fine sea salt, divided
• freshly ground black pepper, to taste
• 6          oil-cured black olives, pitted and diced (optional)
• 1/3       cup all-purpose flour
• 4          chicken cutlets (about 1 pound total)
• 1          egg, beaten
• 1/2       cup bread crumbs, toasted
• 8          slices bread, toasted
• 4          slices provolone cheese (optional)

1. In 10-inch saute pan, heat 2 tablespoons olive oil over medium heat; saute onion 3 minutes, or until translucent. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat 2-3 minutes, or until broccoli rabe is wilted. Sprinkle with 1/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.
2. In small paper or plastic bag, combine flour and remaining salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate. Dip cutlets in egg then bread crumbs and return to plate. Set aside.
3. In skillet over medium-high heat, heat remaining olive oil. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside.

To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if desired. Top with remaining bread.

Cast-Iron Skillet Pizza

Recipe courtesy of Chef Mary Ann Esposito
Prep time: 10 minutes
Cook time: 20 minutes
Makes: Two 9-to-10-inch pizzas

• 1          pound store-bought pizza dough, at room temperature
• 1          ripe tomato, thinly sliced
• 1/4       pound fresh mozzarella cheese, diced
• coarse sea salt
• 2          tablespoons Filippo Berio Extra Virgin Olive Oil
• 1/2       cup shredded fresh basil

1. Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat 5 minutes.
2. Divide dough in half; roll one half into round 1 inch smaller than diameter of pan. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. Layer half the tomato slices over dough; scatter half the mozzarella over top. Lower heat to medium-low; cook until mozzarella melts.
3. Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half the olive oil. Cut into wedges; sprinkle half the basil over top.
4. Repeat with remaining ingredients.

Caprese Zucchini Noodle Bowl

Prep time: 15 minutes
Total time: 25 minutes
Servings: 4

• 4          medium zucchini, spiralized (instructions at right)
• 1/4       cup Filippo Berio Delicato Extra Virgin Olive Oil
• 2          tablespoons white balsamic vinegar
• 1/2       teaspoon salt
• 1/4       teaspoon freshly ground pepper
• 1 1/2    cups heirloom cherry tomatoes, halved
• 1/4       cup packed chopped fresh basil
• 1          ball (8 ounces) burrata cheese, torn

1. Toss together zucchini, oil, vinegar, salt and pepper; let stand 10 minutes, or until zucchini starts to soften.
2. Gently stir in tomatoes and basil. Divide salad among four bowls. Top with cheese.

How to Spiralize Zucchini

• Use zucchini at least 2 inches in diameter for best results. Trim ends of zucchini.
• Place spiralizer on smooth surface, such as a countertop, pushing down to adhere suction cups onto surface and secure machine for spiralizing.
• Place desired blade into spiralizer. Turn zucchini into long strands, trimming with clean kitchen shears as needed.

A Sweet Solution for Busy School Days

(Family Features) The busy pace of back-to-school schedules can make it feel like nearly every aspect of life has you under a time crunch. Fortunately, when it comes to feeding the family, there are some simple foods you likely already have on hand that can provide easy solutions for snacks and mealtime alike.

A go-to fruit like California grapes is a fresh staple you can depend on because they are always ripe and ready to eat when you buy them. While grapes are indeed ideal for snacking because they hold, store and travel well, this healthy and delicious fruit is also a simple addition to meals throughout the day. Grapes require minimal preparation, so they’re equally easy as a side dish or as a fun way to deliver the fresh produce factor in a wide range of family-friendly recipes, such as these Grape and Ricotta Pita Pizzas.

Tips like these show how you can easily incorporate grapes into every meal:

Breakfast: A cup of creamy yogurt and crunchy granola takes on a sweet note when topped with a handful of grapes. Slice or quarter grapes then mix well for a medley of textures and flavors in every bite.

Morning snack: Pair grapes with cheese and crackers for a sweet and savory snack to keep your energy strong and your hunger in check until lunchtime.

Lunch: A handful of grapes can balance out a sandwich and add some sweet indulgence to the midday meal.

After school: Grapes offer hydration and quick energy so they’re the perfect way to fuel up for after school sports or to lend some extra brain power for study time.

Dinnertime rush: Use grapes for an easy side dish that goes with anything. A quick meal like grilled cheese and grapes brings out the kid in everyone.

Evening snack: Toward the end of the day, cravings can creep up but keeping a bowl of fresh grapes on hand for after dinner snacking helps avoid alternative salty, highly processed choices.

Find more great ideas for enjoying grapes throughout the day at grapesfromcalifornia.com.

Grape and Ricotta Pita Pizzas

Servings: 4

• 2          whole-wheat pita pocket breads (about 6 inches in diameter)
• 1          tablespoon olive oil
• 1/2       cup part-skim ricotta cheese, divided
• 1          cup seedless red or black California grapes, thinly sliced or halved
• 2          teaspoons honey
• 1          teaspoon lemon juice
• 6          large or 12 small fresh basil leaves, cut into ribbons

1. Heat oven to 450° F. Line two baking sheets with parchment paper.
2. Slice pita pockets in half so each forms two rounds, creating four rounds total. Place pita rounds on baking sheets cut-side up and brush top of each with oil.
3. Spread 2 tablespoons ricotta cheese on each pita, leaving about 1/2-inch border around edges then arrange sliced grapes in single layer on top of cheese. Bake until edges are crisped and cheese is warmed, 5-7 minutes.
4. In small bowl, stir together honey and lemon juice until honey is dissolved.
5. When pizzas are done, drizzle each with about 1/2 teaspoon honey-lemon mixture. Sprinkle basil on top of pizzas. Serve immediately.

Secrets for Mastering the Grill

(Family Features) With warmer temperatures and sun-filled days arriving, there are few better ways to celebrate the summer season than by firing up the grill. Whether preparing a simple dinner at home or a backyard bash for a crowd, grilling is an easy way to add sear and flavor to your favorite meats and vegetables.

The perfect party, regardless of the number of guests, requires proper preparation, attention to detail and a few handy tricks around the grill to serve up delicious options for all in attendance. However, hosting a great get-together doesn’t have to be complicated.

To up your grilling game this summer, try these tips from Chef Rick Bayless of Macy’s Culinary Council, a national culinary authority featuring some of the nation’s leading chefs.

Use the Right Tools
Aside from fuel, there are several cooking tools that are essential for grilling, including a meat thermometer, long-handled spatula and tongs, grill mitts and a grill brush. Bayless’s go-to gadgets are a basket to prepare whole fish and a cast-iron grill grate to achieve marks and depth of flavor.

Get to Know the Fire
When grilling for a party, planning ahead is key, according to Bayless. It can be helpful to know the hot spots of the grill and the distance from grates to flame. Start early if roasting a larger piece of meat, while thinner cuts can be thrown on the grill after the party begins and your guests arrive.

Keep it Simple
Bayless recommends a simple menu that features tried and true flavor profiles nearly everyone loves. For appetizers, he suggests grilling vegetables and adding them to guacamole with bacon. Pair with wedges of grilled pita for dipping, which is an unexpected alternative to typical chips.

For a main entree, Bayless suggests making meat the star and serving up ribeye steaks marinated in garlic, chilies and fresh lime juice. To cap off the meal, his go-to dessert is grilled cornmeal pound cake, served warm and topped with ice cream, berries or whipped cream.

Find more grilling gadgets and helpful cooking videos and tips for your next summer cookout at macys.com.

Photo courtesy of Getty Images

Good Eats with Grapes

(Family Features) Heart-healthy foods can play a role in healthy aging. Whether you enjoy them by the handful as a refreshing snack or use them to add color, crunch and a touch of sweetness to a meal, grapes are a heart-healthy option that make eating better easy.

Grapes of all colors - red, green and black - are a natural source of beneficial antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium.

With a juicy burst of flavor, grapes show how simple it can be to make good-for-you-dishes that also taste great. Even though California grapes are a snacking staple in most kitchens, you may not realize how versatile they can be for cooking. For example, grapes add a sweet touch to a crunchy yogurt salad and complement the bold spice on a skewer of grilled shrimp. Fresh, flavorful grapes even put a tangy, fresh twist on a soothing glass of iced tea.

Find more delicious recipes to make healthy eating easy at GrapesfromCalifornia.com.

Grapes and Brain Health

A grape-enriched diet helped protect against metabolic brain decline in Alzheimer's-related areas of the brain, according to research from the University of California-Los Angeles. The pilot study, funded by the California Table Grape Commission, was conducted among people with early memory decline and showed that subjects who didn't consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in cognition and working memory performance, according to a report published by Experimental Gerontology.

Zahtar Shrimp and Grape Kabobs

Servings: 6

• 2 tablespoons zahtar
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme
• 2 tablespoons white balsamic vinegar
• 1 teaspoon honey
• 1/8 teaspoon sea salt
• 1/8 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 36-40 large shrimp (about 2 pounds), shelled and deveined
• 1 cup whole green California grapes
• 1 cup whole red California grapes

1. In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours.
2. Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high.
3. Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side.

Nutritional information per serving: 190 calories; 20 g protein; 12 g carbohydrate; 6 g fat (28% calories from fat); 1 g saturated fat (5% calories from saturated fat); 180 mg cholesterol; 870 mg sodium; 1 g fiber.

Savory Yogurt with Grape and Cucumber Salad

Servings: 4

Dukkah:

• 1/3 cup raw cashews
• 1/3 cup hazelnuts
• 1/4 cup sesame seeds
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 tablespoons dried thyme
• 1/2 teaspoon salt

Yogurt:

• 3 cups plain, nonfat Greek yogurt
• 1/2 cup green California grapes, halved
• 1/2 cup red California grapes, halved
• 1 cup English cucumber, diced
• 1 tablespoon minced shallot
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• salt, to taste
• pepper, to taste
• 4 tablespoons dukkah
• 1 teaspoon lemon zest

1. To make dukkah: Heat oven to 350 F. Spread cashews and hazelnuts on baking sheet and toast 6-8 minutes. Transfer to food processor and set aside. In skillet over medium heat, toast sesame seeds, cumin seeds and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor. Add dried thyme and salt. Pulse mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.
2. Divide yogurt into four 3/4-cup portions. In small bowl, combine grapes, cucumber, shallots, olive oil, vinegar, salt and pepper. Toss to combine. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and sprinkle of lemon zest.

Nutritional information per serving: 220 calories; 19 g protein; 18 g carbohydrate; 8 g fat (33% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 10 mg cholesterol; 140 mg sodium; 2 g fiber.

Sparkling Hibiscus Tea with Grapes and Mint

Servings: 8

• 6 cups water, divided
• 1 tablespoon honey
• 6 hibiscus tea bags
• 2 cups green California grapes, divided
• 10 mint leaves
• 1 navel orange, sliced
• ice
• 16 ounces sparkling water

1. Using tea kettle or saucepan, bring 3 cups water and honey to boil. Add tea bags, turn off heat and steep 6-8 minutes. Remove tea bags and allow remaining liquid to cool 15 minutes.
2. In martini shaker or bowl, muddle 1 cup grapes with mint leaves. Add muddled grape and mint mixture to 48-60 ounce pitcher along with remaining water and orange slices. Stir in hibiscus tea mixture. Refrigerate at least 30 minutes. Strain before serving.
3. To serve, add ice to 8-ounce glass. Top with 3-4 grapes, 2 ounces sparkling water and hibiscus tea mixture.

Nutritional information per serving: 70 calories; 1 g protein; 16 g carbohydrate; 10 mg sodium; 1 g fiber.

Pop-ular Summer Snacks

(Family Features) From casual gatherings with friends to outdoor athletic activities and leisurely time at home, all of the best summer pastimes have one thing in common: tasty snacks make them more enjoyable.

Light, airy and fresh popcorn is a perfect summer snack. It’s naturally low in fat and calories, non-GMO and gluten free – all the makings of an ideal guilt-free treat. Whether you enjoy it one delicious handful at a time, sprinkled with seasonings or as an ingredient in fun summertime recipes, popcorn offers plenty of versatility for every occasion.

You can kick up the heat with a zesty popcorn mix or take a sweeter route with a blend of toasted coconut and bananas. No summer sporting event is complete without some good old toffee-style popcorn and nuts, and even a favorite like ice cream sandwiches can only get better with the addition of sweet, crunchy popcorn and candy.

Spice Up Summer Snacks
Freshly popped popcorn is a light snack perfect for summer, and you can add just about any flavor to satisfy whatever you may be craving. Start by sampling these topping favorites then taste your way to other creative combinations.

• Garlic salt
• Parmesan cheese
• Cumin
• Oregano
• Dry taco seasoning mix
• Dry ranch-style seasoning mix
• Lemon pepper
• Italian herbs: oregano, basil, marjoram, thyme and crushed rosemary
• French herbs: marjoram, thyme, summer savory, basil, rosemary, sage and fennel
• Cinnamon
• Brown sugar
• Nutmeg

Find more popcorn recipes perfect for summer at popcorn.org.

Coconut Monkey Mix

Yield: 7 cups

• 1          cup flaked coconut (unsweetened or sweetened)
• 6          cups popped popcorn
• 1          tablespoon butter or margarine, melted
• 1          teaspoon sugar
• 1/8       teaspoon salt
• dash of nutmeg
• 1          cup dried banana chips

1. Heat oven to 325° F.
2. Spread coconut in 13-by-9-inch baking pan, breaking up any clumps as needed. Bake 10 minutes, or until edges of coconut begin to brown.
3. Spread popcorn over coconut and sprinkle with butter; toss. Sprinkle popcorn mixture with sugar, salt and nutmeg; toss.
4. Bake 5 minutes longer, remove from heat and toss with banana chips. Serve immediately or cool and store in airtight container.

Popcorn Chipwiches

Yield: 12

• 2 1/2    quarts popped popcorn
• 1 1/2    cups light brown sugar
• 3/4       cup dark corn syrup
• 1/2       cup butter
• 1          tablespoon vinegar
• 1/2       teaspoon salt
• 1          package (6 ounces) chocolate pieces
• 1/2       cup chopped walnuts
• 2          pints brick-style vanilla ice cream

1. Keep popcorn warm.
2. In 3-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 F on candy thermometer).
3. Pour syrup over popcorn; stir to coat. Add chocolate pieces and nuts; stir just until mixed.
4. Pour into two 13-by-9-by-2-inch pans, spreading and packing firmly. Cool.
5. In each pan, cut 12 rectangles. Cut each pint of ice cream into six slices. Sandwich each ice cream slice between two popcorn rectangles.

Ballpark Popcorn Crunch

Yield: 3 quarts

• 1/2       cup butter
• 1/2       cup brown sugar
• 3          quarts unsalted popped popcorn
• 1          cup chopped walnuts

1. Heat oven to 350 F.
2. Cream together butter and brown sugar until light and fluffy.
3. In separate bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts. Combine until coated.
4. Spread on large baking sheet in single layer.
5. Bake 10 minutes, or until crisp.

Beach Party Popcorn

Yield: 2 1/2 quarts

• 1          teaspoon soy sauce
• 1-2       drops hot pepper sauce
• 1/3       cup melted butter
• 2          quarts popped popcorn
• 2          cups assorted seasoned snacks (crackers, pretzels, etc.)
• 1/2       package (0.56 ounces) bacon-onion dip mix

1. Heat oven to 350° F.
2. Add soy sauce and hot pepper sauce to melted butter.
3. Put popcorn and seasoned snacks in large bowl. Pour butter mixture over popcorn and snacks; toss. Sprinkle with bacon-onion dip mix; toss again.
4. Spread mixture in 15 1/2-by-10 1/2-by-1-inch jelly roll pan and bake 8-10 minutes, stirring once.

Healthy Summer Treats Make for Happy Kids

(Family Features) Parents know raising healthy and successful children means more than encouraging learning and praising positive behavior. It also means instilling smart habits from the earliest years to create lifelong practices that promote overall health and good nutrition.

If getting your kids on board seems like a daunting challenge, try these tips from the fresh produce experts at ALDI for bringing more fruit, veggies and other healthy foods to your family’s table without busting your budget:

One smart cookie. For “cookies” you can feel good about giving your kids, cut an apple to create round slices then slather the slices with their favorite nut butter (peanut, almond or cashew) and top with raisins, yogurt bites or chocolate chips.

Fresh and fruity. Swap sugary drinks for fresh, fruit-infused water. Let kids pick their favorite flavor combinations each evening and refrigerate water to infuse overnight so it’s ready to enjoy the following day.

Icy sweet treats. Make your own frozen pops using ingredients like fresh fruit, yogurt or milk. Use store-bought molds or substitute small paper cups covered with plastic wrap. Just poke sticks through the plastic to hold them in place until the mixture freezes.

Hands-on helpers. Getting kids in on the action is a great way to encourage healthier eating habits. After all, if they helped make it, it has to be good. Once all the ingredients have been sliced and diced, a recipe like these Grilled Balsamic Vegetable Pops is easy for kids to assemble. Just ask them to thread the skewers in their favorite color and flavor combinations.

It takes a village. Learning about the benefits of healthy eating can be fun, especially when you take advantage of programs in your community, such as those offered by libraries, community centers and schools. Through partnerships like the one ALDI has with Action for Healthy Kids, families and schools have increased access to nutrition education and physical activity tools that make living and eating healthy fun.

Find more tips to encourage the little eaters in your family to enjoy the nutritious bounties of summer at aldi.us.

Grilled Balsamic Vegetable Pops

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen

• 4          wooden skewers
• 1          zucchini, cut into rounds
• 1          yellow pepper, chopped
• 4          mushrooms, halved
• 4          cherry tomatoes
• 1          ear sweet corn, cut into rounds
• 2          tablespoons Carlini Pure Olive Oil
• 1          teaspoon Stonemill Iodized Salt
• 1          teaspoon Stonemill Ground Black Pepper
• 2          tablespoons balsamic vinegar

1. Soak wooden skewers in water for 10 minutes before grilling. Heat grill to medium-high (400-425 F.)
2. Pierce vegetables with skewers and drizzle with oil. Sprinkle with salt and pepper, and place on hot grill.
3. Turn frequently to prevent burning. Vegetables should be golden and tender after 10-15 minutes. Remove from heat and drizzle with balsamic vinegar.