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Chef Johnny McAdams joins KSLAM with some classic grilling recipes just in time for Father's day.
Grilled Peaches with Pomegranate Sauce
4 peaches (cut in half)
½ C. sugar
1 Tbs. vanilla
½ C. lime juice
1 C. pomegranate juice
1 Gal. vanilla frozen yogurt
In a small sauce pan over medium high heat add the sugar, vanilla, lime and pomegranate.
Bring to a boil and reduce to a simmer.
Allow the sauce to thicken to your desired thickness. Placed the halved peaches on the grill, cook for 3 to 4 minutes to soften the peaches.
Place the peach into a bowl top with frozen yogurt and pomegranate sauce.
Veggie Kabobs
Mushrooms (halved)
Zucchini (large slice)
Yellow squash (large slice)
Mini sweet peppers (whole)
Cherry tomatoes (whole)
Olive oil (for basting)
Salt and pepper to taste
Prepare your vegetables.
Place the vegetables on to BBQ skewers (if wooden soak in water) Brush the vegetables with some olive oil, sprinkle with the salt and pepper.
Place the kabobs on a grill heated to medium high and cook for 6 to 8 minutes.
