Ingredients Assorted vegetables of your choice (e.g., bell peppers, zucchini, cherry tomatoes, red onions, mushrooms) 2 tablespoons olive oil Juice of 1 lemon 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper Quebracho Blanco charcoal for grilling Skewers (if using wooden skewers, soak them in water for 30 minutes before grilling) Instructions Preparing the Vegetables: Wash and chop the vegetables into bite-sized pieces. Thread the vegetable pieces onto skewers, alternating between different types for variety and vibrant colors. Preparing the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic,

Ingredients 2 ribeye steaks (about 1 inch thick) 2 tablespoons olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon paprika Quebracho Blanco charcoal for grilling Instructions Preparing the Steaks: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Meanwhile, light your Quebracho Blanco charcoal in a chimney starter or using your preferred method. Allow the charcoal to burn until it develops a layer of white ash. Seasoning the Steaks: Brush both sides of the steaks with olive oil, ensuring they are evenly