Recipe Type:

There has been a definite cooling of temperatures in the past couple of weeks, signaling the end of summer and welcoming autumn to Kansas. The final month or so of warm days are a great time to enjoy family, friends, the changing of seasons, and the celebrations of summer by firing up the grill.

The great thing about kebabs is their versatility. You can add your favorite vegetables (or even fruit!) and just about any kind of meat will work, ensuring a great-tasting dish, hot off the grill. If you add meat, though, make sure it's thoroughly cooked. This recipe is vegetarian, but feel free to add or take away any of the veggies it calls for. Many of those listed can be found locally grown within 200 miles of the Merc!

Ingredients (in order of use):

Marinade recipe:

2 tablespoons olive oil

1/2 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

1 teaspoon ground cumin

1/4 teaspoon smoked paprika

2 tablespoons agave syrup

1/2 lemon, juiced

Suggested vegetables:

1 white or yellow onion, cut into 1-inch squares

2 small zucchini or other summer squash, sliced into at least 1/2 inch rounds

1 bell pepper (any color), cut into one inch squares

crimini or button mushrooms, stems removed

cherry or grape tomatoes

pineapple

Directions:

Carefully arrange the prepared vegetables onto skewers, and put them on a baking sheet. Combine the olive oil, salt, pepper, cumin, paprika, agave and lemon juice in a small bowl. Brush the marinade on the kebabs and let marinate for 15 minutes.

Preheat a grill or grill pan to medium heat. Put the skewers on the grill and cook on all sides, about 6 minutes total. Arrange the skewers on a serving platter and serve.

Serves: Serves 6

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