grilled vegetable kabobs
I’ve always wanted to be the kind of person who can wander through the grocery or farmers market and spontaneously plan a meal based on what looks good. But I’m not. I’m more the kind of person who, if she doesn’t have a carefully crafted list in hand, will come home with a random assortment of lovely-looking stuff, none of which has any business being on the same plate.
So while ordinarily I try to have at least a general idea of what I might like to make before coming into close contact with vegetables, it doesn’t always work out that way. Like on my last trip to the farmers market, for example.
I was accompanied by my mom, who doesn’t particularly enjoy cooking or even eating, but who really likes buying things. She’s also the kind of person who keeps four bottles of ketchup on hand. Just in case.
So it should really come as no surprise to anyone that our unsupervised visit to the farmers market yielded thirteen ears of corn, a pound of eggplant, two pints of cherry tomatoes, a pound of zucchini, two pounds of squash, five large onions, several peppers, and two pounds of potatoes. Oh, and no plan.