I have been waiting all week for the rain to stop so we could have a barbecue. It has really been ghastly - and to top it off, it was accompanied by strong winds.
But today, as if by magic, the clouds had evaporated and it was glorious. It was HOT!! It was bloody fantastic - summer again!
Time to whip off that barbie cover and fire up the coals!
And I'm just in time to join in Waiter, there's something in my... meatless barbecue!, which is being hosted by Jeanne at Cook Sister.
One of my favourite things to grill are these crispy, gooey, tangy skewers - which everyone seems to enjoy. We usually nibble on these while the rest of the meal is grilling.
Grilled Cheese, Bread and Tomato Skewers
Amounts are a bit vague, but you get the idea!
Wooden skewers - soaked in water for an hour or so
Semi or sun dried tomatoes in olive oil, you can even use cherry tomatoes
1 clove garlic, crushed
Salt and pepper to taste
French bread or ciabatta rolls
Cheese - either Edam or Monterrey Jack if you can get it, cut roughly into 1 inch cubes
Fresh basil leaves
Put a few tablespoons of the olive oil from the tomatoes in a large bowl and whisk in the garlic and salt and pepper.
Cut the bread into cubes, about 1"-1½", and toss in the olive oil until well coated. If you have a lot to make, you can add some extra, plain olive oil with a teaspoon of dried herbs, like oregano.
Thread the bread, cheese, basil and tomatoes alternately onto the skewers and grill for about 5 minutes or until the cheese is starting to melt and the bread is toasted.