The kabobs included baby portabella mushrooms, onion, zucchini, red bell pepper, basil leaves, and home-grown cherry tomatoes. If you do this on the grill remember you should leave the lid off the grill when cooking veggies. You want the heat but not so much of the smoke. It's very easy to overdo the smoke on veggies.
My favorite part was the Brussels sprouts. I made these by quartering large raw sprouts and roasting them in hemp oil with a light sprinkle of Adobo seasoning. Excellent! The outer leaves got crunchy and delicious. This was as tasty as eating a bowl of potato chips! I almost ate all of them while the others where cooking.
Later I had some watermelon chunks. I kept these cool in the refrigerator. This is a really refreshing way to cool off in the summer heat.
