Tex-Mex Ratatouille Skewers

The classic Provençal combination of eggplant, zucchini and tomatoes comes home to Texas in these zippy skewers. Make a whole meal out of it with the addition of marinated fajita chicken.

1 medium eggplant, quartered and

cut into 1-inch pieces

2 zucchini, cut into 1-inch rounds 1 teaspoon salt

teaspoon ground black pepper 1 teaspoon onion powder

teaspoon garlic powder 1 teaspoon ground cumin teaspoon Mexican oregano teaspoon ground cayenne 2 tablespoons olive oil

Zest and juice of 1 lime

1 pint cherry tomatoes

1 pound marinated chicken, if

desired, cut into 1-inch chunks

Instructions: Soak 12 wooden skewers in water for 30 minutes before grilling.

Place the eggplant and zucchini in a large bowl and toss with the salt, pepper, onion powder, garlic powder, cumin, oregano, cayenne, olive oil, lime zest and juice to coat evenly. Let the vegetables marinate for 15 minutes.

When the skewers have finished soaking, place alternating pieces of eggplant, zucchini, tomato and chicken (if using) on the skewers. Grill the skewers over a hot fire until the vegetables are tender and the chicken (if using) is cooked through, about 6-8 minutes per side. Remove the skewers from the grill and serve immediately.

Makes 4-6 servings

This salad becomes a hearty meal when topped with grilled steak. Without the meat, it’s a smoky side dish.

1 head broccoli

1 tablespoon olive oil

Salt, to taste

Black pepper, to taste

1 (12- to 16-ounce) steak, such as

T-bone or rib-eye

1 shallot, minced

2 strips bacon, cooked and crumbled cup toasted, sliced almonds 3 tablespoons apple cider vinegar almonds.

To prepare the dressing, combine the vinegar, honey, mustard, garlic and olive oil in a bowl, and whisk until smooth. Season with salt and pepper as desired. Pour the dressing over the broccoli salad and toss to coat evenly. Slice the steak, place the meat on top of the salad, and serve.

Makes 4 servings