Description
These colorful grilled veggie skewers are a quick and healthy addition to your summer BBQ, perfect for vegans and meat lovers alike.
Ingredients
Vegetables
- 1 each Zucchini or yellow squash (Cut into thick half moons or chunky rounds, about 1/2 inch thick.)
- 2 each Bell peppers (any color, ideally red and yellow) (Cut into 1 to 1.5 inch squares.)
- 8 oz Mushrooms (cremini or button) (Keep small ones whole; halve bigger ones.)
- 1 each Red onion (Cut into wedges, separate into 2 layer chunks.)
- 1 cup Cherry tomatoes (Keep whole, do not overcook.)
Marinade Ingredients
- 3 tbsp Olive oil
- 2 tbsp Balsamic vinegar or lemon juice
- 2 cloves Garlic (fresh or powder)
- 1 tbsp Dried Italian herbs or oregano
- 1 tsp Salt
- 1 tsp Black pepper
- optional Chili flakes or smoked paprika (For extra flavor.)
Instructions
Preparation
- If using wooden skewers, soak them in water for 20 to 30 minutes.
- Cut all vegetables into similar sizes for even cooking.
- Mix marinade ingredients in a big bowl and toss veggies until fully coated.
- Thread veggies onto skewers, leaving a little space between pieces.
Grilling
- Preheat grill to medium-high heat and lightly oil the grates.
- Grill skewers for 8 to 12 minutes in total, turning every few minutes, until lightly charred and tender-crisp.
- Serve immediately while still sizzling.
Notes
For best results, alternate soft and firm vegetables on the skewers for stability. Avoid overcrowding the skewers to allow even cooking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Side Dish
- Cuisine: Barbecue, Vegan