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A Weeknight Winner: Grilled Vegetable and Ham Skewers with Crepes

As a busy working mom, finding time to cook a delicious and healthy dinner can sometimes feel like an impossible task. But this recipe is my secret weapon! It’s quick, easy, and the flavors are incredible. The best part? It's totally adaptable to whatever vegetables you have on hand. I love using zucchini, yellow squash, and bell peppers because they grill beautifully, but feel free to experiment with your favorites like eggplant, mushrooms, or onions. The sweet and savory combination of grilled vegetables, salty ham, and delicate crepes is a symphony of tastes in every bite. This recipe is perfect for a casual weeknight dinner, or even a fun summer barbecue. The prep work can be done ahead of time, making it ideal for those busy weeknights when you need a meal on the table quickly.

The key to this recipe is the simple crepe batter. It requires minimal ingredients and comes together in minutes. I often make a double batch and store the leftover crepes in the fridge for a quick and easy breakfast or snack later in the week. The grilling process adds a beautiful char to the vegetables, enhancing their natural sweetness. And the ham? Don’t skimp on the ham! A good quality ham will make all the difference in the flavor profile of this dish. I prefer to use pre-cooked cubed ham for convenience, but you could certainly grill slices of ham along with the vegetables if you prefer. The final touch is the vibrant pineapple and juicy tomatoes. These elements add a refreshing pop of sweetness and acidity to perfectly balance the savory components of the dish. The combination of textures—the soft crepes, the tender vegetables, and the slightly crispy ham—is simply delightful.

This recipe is also a fantastic way to use up leftover vegetables. If you've got some extra zucchini or bell peppers hanging around in your fridge, this is the perfect recipe to bring them back to life. I often find myself making extra crepes as well, which are amazing for sweet and savory applications, so you can use those for breakfast with some fruit and syrup the next morning! The versatility of this recipe is what makes it a go-to in my kitchen. The assembly is quick and simple, especially with the pre-cooked ham and pre-cut vegetables! Even better, it can be easily adapted to accommodate any dietary preferences or restrictions. If you're vegetarian, simply omit the ham, and you can also use various different meats with it. The possibilities are endless!

Whether you're a seasoned cook or a complete beginner, this recipe is sure to impress. It’s a guaranteed crowd-pleaser that will become a staple in your culinary repertoire. So next time you’re looking for a quick, delicious, and healthy dinner option, give these grilled vegetable and ham skewers with crepes a try. You won’t be disappointed!

Step-by-step

• Place zucchini, squash, and bell pepper in a large resealable plastic bag.
• Add enough Italian dressing to coat vegetables.
• Squeeze out as much air as possible.
• Seal bag and refrigerate, at least 1 hour.
• Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender.
• Process until smooth.
• Cover and refrigerate batter for 1 hour.
• Heat a skillet over medium-high heat and brush with remaining oil.
• Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan.
• Cook, turning once, until golden, 4 to 5 minutes.
• Let crepe rest on a clean surface until cool to the touch.
• Repeat with remaining batter.
• Cut crepes into strips about 1 to 2 inches wide.
• Preheat a grill for medium heat and lightly oil the grate.
• Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes.
• Cut ham into bite-sized pieces.
• Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.