When a friend recently came over for dinner, I wanted to prepare a Mediterranean themed dinner to go with a bottle of Retsina I had picked up at the store. Along with this wine ( one of my very favorite ones! ) I picked up some dolmas, hummus, baba ganoush, and a loaf of preserved lemon and olive bread. I also made a simple tomato soup and a tropical summer salad to complement these dishes.
A flower bouquet from our friend’s garden!
Needless to say, we had a great time listening to music, eating delicious food, drinking Retsina (this always brings back fond memories of my time in Greece), talking about all sorts of things and then having a cup of tea before our friend went home.
Good friends can be hard to find, and that makes me appreciate them even more. Thinking back over the years, I’ve met a lot of people all over the world. Many of them are still in my life, but many also have drifted away. Nothing in life is static, we all change, we all grow … or not, and sometimes friendships just kind of peter out… while life is happening.
Fire up your broiler or grill and give these veggie kabobs a try! They look impressive and taste great without requiring a lot of time slaving over the stove. And they’re perfect for a tapas style supper!
Here’s the recipe:
- assorted veggies like summer squash, cherry tomatoes, bell peppers,
red onion, mushrooms, etc. - One package Halloumi cheese or super-firm tofu ( Paneer would also be good )
- 2 tablespoons mustard
- 4 tablespoons olive oil
- 1 to 2 tablespoons vinegar
- bamboo skewers
Preheat the oven to 425°.
Wash the veggies and cut them into similar size pieces.
Cut the cheese or tofu into cubes.
Next assemble all the spears varying the veggies.
In a small cup whisk together the mustard, olive oil and vinegar.
Lightly oil a deep rimmed baking sheet.
Put the Schaschlik onto the baking sheet and
brush them with half the dressing.
Turn the spears over and brush the other side.
Bake for about 15 minutes.
Then turn on the broiler and broil them for a couple of minutes on each side,
or until they get a little color.
Remove from oven and enjoy!
in cahoots with muddy boots 
yummm
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I agree! 🙂 Thanks for visiting!
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Sabine, you certainly did treat your friend to a feast! And, there’s nothing quite like getting together over fabulous food! Have a great week, my friend!
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I agree with getting together over great food is fun. But great company adds lots to the gathering too! Take care Missy!
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You too!
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What a lovely spread and I love your flower arrangement.
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Thanks Arlene! The flowers were a gift from our friend. She grew them in her garden. 😊
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Wow!
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😊
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The skewers look good and I liked your writing. I’m inspired to make preserved lemon and olive bread. It sounds delicious and I wouldn’t have thought of putting those flavors together. Sounds like you had a lovely time with your friend. 🙂
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Thank you Anne! The bread is really good! They used green olives in it. I would have thought to put the flavors together, but not in a loaf of bread. The skewers are delicious too, and I will make a fall veggie version one of these days. Have a good day! 🙋
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It looks so pretty. I haven’t heard of most of what you are talking about there. Learned something new today. The bread is interesting as I’ve never heard of preserved lemon. Glad you had a nice visit. Calling it a night shortly. Busy day on the hill digging holes. 🙂
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Good morning Marlene! The lemons are preserved in salt and mainly used in Moroccan and North African cuisine. They add something to the dish that’s hard to describe: salty, lemony and just plain delicious. Next time I make some, I’ll give you a little to try. 😉
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What a colorful dish and it sounds so tasty. I’ve once again bookmarked one of your recipes!
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You’re right LuAnne! Both colorful and tasty! Thanks for stopping by. 😊
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