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Grilling night


Summer is here, and that means grilling time! Uhmm that smell of grilling and bonfire combine, just delicious. And if you add to that fresh picked veggies from your garden, it's just priceless, of course I don't have a lot of veggies yet, but I do have arugula, parley and cilantro ready to be use ... oh how I love summer time!

Here is what I did:
Veggie Anticuchos (anticuchos is a Peruvian word for kebabs, and they make them traditionally with cow heart)  

Grilled Tofurky patties

Naan bread

Fresh greens salad with pomegranate vinagrete

Let me start with my "adereso" for the veggies Anticucho.

Ingredients
1 tbsp Aji colorado (peruvian mild red pepper) - optional
1 tbsp Aji amarillo (peruvian mild yellow pepper) - optional
1/2 cup white wine vinegar
1/2 tbsp yellow mustard
4 fresh crush garlic cloves
1/2 cup soy sauce
1 tsp dry oregano
salt and pepper

Veggie Anticuchos:
1 small zuchinni
1 medium sweet onion
21 medium murshrooms 
1 yellow bell pepper

Chop all the veggies in big chunks.


Mix all the ingredients in a bowl, I have to say the key for any cooking is to try your seasoning all the time.
Place your veggies in a zip lock bag or in a big bowl (I don't have big bowl , so I have to use the bag trick), add the "juice" on them and let them sit until you prepare all the other part of your grilling things. (about 20 minutes), I've told you that my husband is not vegetarian, so I got a couple of chicken thighs and in a separate dish soaked them too. I'm sure I didn't have to, but I just wanted him to have his piece of chicken of the year... lol!




Now for the salad, I really used any veggies I had at home
Lettuce, fresh arugula, tomatoes, kalamata olives and a hard boiled egg


For dessert we had:
Grilled Pineapple soaked in coconut milk and brown sugar and Naan bread with cayene powder and cinnamon.

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