Tuesday, July 6, 2010

Yellow Peppers and Zucchini - Peruvian Beef Kabobs with Grilled Zucchini

We had some ultra ripe yellow peppers from our farm box, so I remembered this recipe that I've made before. I didn't make the Fiery Rub this time, as I wanted to keep it mild in hopes that the kids would eat it. One kid loved it, the other spit it out. Such is feeding small children, right?

I served it with grilled summer squash - some sort of small pumpkin shaped zucchini that tasted just like zucchini.

1 comment:

wirrek said...

This looks awesome! I can't believe you are getting so many bell peppers with your CSA. I always thought they were a cooler weather vegtable.