Grilled tomato and melon skewers
Prep Time
Price Per Serving
Cooking Mode
8 cantaloupe cubes
8 honeydew cubes
24 cherry tomates
30 mL (2 tbsp.) tbsp. fraise fraîche thyme
125 mL (½ cup) cup balsamique vinaigre
60 mL (¼ cup) cup sirop d'érable
45 mL (3 tbsp.) tbsp. huile d'olive
8 cantaloupe cubes
8 honeydew cubes
24 cherry tomates
30 mL (2 tbsp.) tbsp. fraise fraîche thyme
125 mL (½ cup) cup balsamique vinaigre
60 mL (¼ cup) cup sirop d'érable
45 mL (3 tbsp.) tbsp. huile d'olive
Directions
1In a bowl, combine oil, 30 mL (2 tablespoons) maple syrup, 30 mL (2 tablespoons) balsamic vinegar and 15 mL (1 tablespoon) thyme. Reserve.
2Using a wooden skewer, prick tomatoes so that they soak up marinade. Place tomatoes, honeydew melon and cantaloupe in the marinade. Stir and allow to sit for 1 hour in the fridge.
3In the meantime, soak 8 wooden skewers in water. Reserve.
4Pour remaining maple syrup and balsamic vinegar into a small saucepan. Heat over medium-high heat until the mixture is syrupy and reduced by two-thirds. Reserve.
5Thread a cherry tomato, a honeydew cube, another tomato and a cantaloupe cube onto a skewer, and end with another tomato. Repeat for the other skewers.
6Heat barbecue grill to medium heat. Cook skewers for about 2 minutes on each side, or until fruit is hot but still firm.
7Serve by spooning balsamic vinegar syrup over skewers and sprinkling with fresh thyme. Serve with grilled fish.
8: For a change of flavours, replace maple syrup by honey, and balsamic vinegar by white wine vinegar.
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