Vegetable Skewers
Colorful grilled vegetable skewers with a zesty marinade, perfect for summer barbecues.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 red onion
- 1 cup cherry tomatoes
- 8 oz mushrooms
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Wooden or metal skewers
Nutrition Facts
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Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Prepare the marinade: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper.
Cut the vegetables: Chop bell peppers and zucchini into 1-inch pieces. Peel and quarter the red onion. Leave cherry tomatoes and mushrooms whole.
Marinate the vegetables: Place all vegetables in a large bowl and pour the marinade over them. Toss gently to coat evenly. Let sit for 15 minutes.
Assemble the skewers: Thread the vegetables onto skewers, alternating colors and types for visual appeal.
Grill the skewers: Preheat grill to medium-high heat. Grill skewers for 8-10 minutes, turning occasionally, until vegetables are tender and slightly charred.
Serve immediately with a sprinkle of fresh herbs or a drizzle of leftover marinade.
Chef's Tips
- Vegetable Selection: Use firm vegetables that hold up well to grilling like eggplant or summer squash.
- Marinating Time: For deeper flavor, marinate vegetables for up to 2 hours in the refrigerator.
- Grill Temperature: Keep the grill at medium-high to prevent burning while ensuring vegetables cook through.
- Even Cooking: Cut vegetables into uniform sizes for consistent cooking.
- Alternative Cooking: Can be broiled in the oven if grilling isn't an option - place on a baking sheet 6 inches from broiler.
- Serving Suggestion: Pair with tzatziki sauce or hummus for dipping.
- Skewer Safety: If using metal skewers, remember they get very hot - use oven mitts when handling.
