Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Vegetable Kebabs with Lemon-Scallion Vinaigrette
Add some local flavor to your Fourth of July cookout with this recipe for veggie kabobs from Country Living. Grilled in-season zucchini and squash alongside a flavorful lemon vinaigrette make a delicious and healthy side dish that will steal the show at any summer barbeque.
Ingredients
- 3 lemons, halved
- 1 tsp. honey
- 6 tbsp. olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 scallions, finely chopped
- 4 small zucchini, halved lengthwise and cut into 1-inch pieces
- 4 small summer squash, halved lengthwise and cut into 1-inch pieces
- 3 bell peppers (1 each red, orange, yellow), cut into 1-inch pieces
- 2 bunches cherry or grape tomatoes, on the vine
- 1/4 c. fresh mint, chopped
Directions
Heat grill to medium-high. Grill lemons, cut sides down, until charred, about 2 minutes. Squeeze juice from grilled lemons into a bowl (you should have about 6 tablespoons). Whisk in honey until dissolved. Whisk in 4 tablespoons oil. Season with salt and pepper. Stir in scallions.
Thread zucchini, squash, and peppers onto separate skewers. Drizzle remaining 2 tablespoons oil over kebabs and tomatoes. Season with salt and pepper.
Grill tomatoes, covered, until charred, 2 to 4 minutes. Grill zucchini, squash, and peppers, covered, turning occasionally, until charred, 14 to 16 minutes for zucchini and squash and 10 to 12 minutes for peppers.
Drizzle half of the vinaigrette over kebabs and tomatoes. Top with mint just before serving. Serve with remaining vinaigrette alongside.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.