What You’ll Need

• 6 Skewers (I prefer metal but if you use wood make sure to soak them in water for 30 mins before grilling.)

• 1 package of whole white mushrooms.

• 3 large bell peppers (any color of your choosing.)

• 3 jalapenos.

• 1 large red onion.

• 1-2 TBSP of olive oil

• A few drizzles of your favorite vinegar based hot sauce (i.e. Frank’s, Tabasco, Louisiana, etc.)

• 1 TBSP of Cajun Cave Dirt.

What to Do

1. Chop your veggies into essentially 1 inch by 1 inch pieces. This isn’t an exact science so just do what feels comfortable to you. I like to make my veggies a bit smaller so they char and cook a little faster. Remove the stalks from the mushrooms leaving only the caps.

2. In a large bowl, mix all of your veggies with your olive oil, hot sauce, and Cajun Cave Dirt. Really get in there and make sure there is a nice even coating on everything.

3. Take your perfectly seasoned veggies and start placing them on the skewers. You don’t want them packed too tight, but you don’t want a loose skewer either. Try to rotate which veggies are on the skewer, for presentation purposes.

4. Make sure your grill is on medium heat. Place the skewers on direct heat and turn them every few minutes to prevent burning. When to take them off is about personal taste. I like my veggies a little charred so I leave them on longer than others. I would say a minimum of 10 minutes to ensure they aren’t, you know, just raw veggies on a stick (unless that’s what you want.)

5. No need to let these bad boys rest, just take them off the grill and eat ‘em. (Maybe blow on them a bit so you don’t burn your mouth.)