Kabob topper

Grilled vegetables are delicious on their own - but if you want to dress them up and add some complexity in flavor, try this new recipe I created last night. 

Here's what you'll need:

Bamboo skewers, soaked in salt water for 10-15 minutes.

Washed, halved or quartered into large bite size pieces array of organic veggies to grill.

• Bell peppers in assorted colors
• Mushrooms
• Sweet red or yellow onions
• Zucchini and assorted squash

Topping

• Emulsifier or a blender
• 2 green onions washed and ends cutoff
• 1/4-1/3 cup Mayonaise
• Sierra Nevada Stout mustard or other good jarred mustard
• Omnivore salt and fresh ground pepper to taste
• 1/2 teaspoon dried tarragon
• 1- 1 1/2 Tablespoons fresh lemon juice

Combine all of the topping ingredients in a glass jar and emulsify until smooth and creamy or add into the blender until smooth. I used a ladle to pour over my grilled veggies, but this can also be used as a dipping sauce.

We served these with burgers (1/3 ground lamb, 1/3 ground beef, 1/3 ground pork with an egg, rosemary, oregano, and salt and pepper - this is my friend Elaine's recipe.)

Bon Appetite!