June RotM: Garlic Honey Mustard Veggie Kebabs

It summertime baby! Which, in addition to beautiful weather and awesome summer food, means I'm out on the river living the dream as a raft guide every day and have had little time to experiment with new recipes. So I'm bringing back an oldie but goodie summer fave, Garlic Honey Mustard Kebabs. Perfect with a veggie burger, corn on the cob, or a big hearty salad, these grilled babs are to die for.

Makes 4-6 kebabs, depending on size

Prep time: 2 hours

Cook time: ~10 minutes

Ingredients:

For the babs:

1 cup red potatoes, cooked until tender

1 cup bell peppers (any color) chunks

1 cup pineapple chunks

1 cup red onion chunks

1 cup cremini mushrooms

1 cup cherry tomatoes

+ Kebab skewers

For the marinade:

1/2 cup olive oil

1/2 cup + 2 tbsp lime juice

1/4 cup water

1/4 cup Dijon mustard

3 tbsp honey

2 tbsp minced garlic

1/4 tsp salt

1/4 tsp pepper

1. Whisk all marinade ingredients until they come together (If it's too mustardy, adjust the lime juice or honey until it tastes right to you).

2. Place all veggies in a shallow dish; I used a 9x13 baking dish which worked perfectly.

3. Pour marinade over the veggies; turn so they're all covered evenly.

4. Cover and refrigerate for at least 2 hours.

5. When ready, assemble your kebabs. Keep leftover marinade!

6. Grill over medium heat for about 10 minutes until the veggies have a light and glorious char on all sides. Brush with remaining marinade as they cook.

*Protip: No skewers? No problem! Wrap these badboys up in some aluminum foil and toss them on the grill for ~10 minutes.

7. Bring to every BBQ from now until eternity.