Since adding a grill to our backyard this summer, my world-view has been blown wide open. I’ve realized that veggie burgers are never as good as they are when grilled over an open flame. I’ve gotten to enjoy roasted corn on the cob. My pizzas have never been as crunchy and delicious, and there is even talk of a grilled french toast (fat-free!). Something that I should have gotten around to earlier was perfecting the art of the kebab.

These kebabs consisted of zucchini, red onion, green peppers, and eggplant. I prepared the eggplant by washing it and then letting it sit in salt, allowing the bitterness to leach out. I had read about it online and figured that it would make for a delicious eggplant. Instead, it was kind of a waste of time, as I noticed no difference. Anyway, I marinated these in a soy-yogurt concoction that you can find after the jump.

Greek Kebab Sauce

1 c. plain soy yogurt (make sure you get the unflavored kind)

1/4 a cucumber, chopped finely

1 tsp. lemon juice

1 tsp. garlic powder

1 tsp. fresh ground black pepper

Mix the marinated together and soak your vegetables for at least  8 hours.