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Prep
Difficulty
Easy
Time
Estimate
30 mins
Soak the skewers. Slice up the zucchini and prepare the snap peas. Prepare the Grilled Garlic Bread, wrap in foil. Assemble the zucchini rounds on some of the skewers and the snap peas & cocktail dogs on the rest. Turn on the grill and place the wrapped bread on a warm, not yet hot spot as the grill heats up. Place the skewers on hotter locations on the grill. While they cook, whip up the aioli. Serve altogether.
While you grill a main dish and veggies, wrap this garlic-stuffed French bread in foil and warm up to be ready to go when dinner is served. Butter makes it a bit extra tasty, but straight olive oil will do the trick as well. Use any fresh herbs hanging out in your garden or even a sprinkle of dried Italian herbs if that’s all you have.
Partnering sweet snap peas with grass fed or organic Little Smokies Cocktail Franks makes for an additive grilled treat. Serve these to little hands or big adult ‘kids’ who adore happy, sustainable hot dogs as much as I do. If you can’t find the cocktail dogs, just cut hot dogs into 2 inch pieces instead.
Zucchini grills up beautifully when cut into disks, skewered and laid on the grill with a rub of olive oil, salt & pepper. Embellish the flavor with your favorite herbs to make this fancy and make it your own. Just chop the herbs up & sprinkle on afterwards.
