Tuesday, May 25, 2010
Nothing screams summer like shish kabobs on the grill. The other night we had them and made sure to cook up enough for leftovers the next day. This tasted really good and was easy, so I had to share. Please toss this together next time you're-a-grillin' up some 'bobs". I don't have an exact recipe, so be creative.
4-5 6 inch skewers grilled veggies (grape tomato, purple onion, potato, green peppers, summer squash)
2-3 skewers marinated chicken and steak
1 lb. Penne pasta
1/4 cup olive oil
1 small tomato, diced
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
Cook pasta, reserving a half cup of starchy water. Heat a few tablespoons of olive oil and cook the diced tomato and minced garlic in there with red pepper flakes, about 3 minutes over medium heat. Add all the grilled leftover veggies and cut the chicken and steak into bite size pieces. Add pasta, reserved water, fresh parmesean and toss reserving some olive oil and parmesean for topping in each bowl.