Grilling Brings Out the Best of these Colorful Veggie Skewers
What better way to celebrate summer than grilling veggie skewers for the most colorful plates in town! It is easy to make skewers to step up your veggie game any day of the week. Once you decide on which protein you are going to grill, these beauties will happily sit alongside just about anything you can dish up! Chicken, fish, beef, or veggie burgers are just what your nutritionist ordered for your best summer recipe choices. Whether you have a few people to cook for or an army of people, you can load up the veggie skewers to make it fun and enticing for all to join in.
I like using the kind of vegetables that don’t fall off the skewer too easily so I stick with red and orange bell peppers, onions, zucchini, and yellow squash. I only need one of each of those veggies and it makes about 4-5 skewers, depending on how long the skewer is, of course. Once the veggies are skewered, I make a little bit of balsamic vinaigrette to brush on each skewer before grilling. Heating up that grill to a nice hot temperature can be a task in itself when it is hot outside but better on the grill than in your kitchen! Get out there and fire it up!
These veggie skewers will cook up quite quickly once they are on the grill and can be enjoyed at any stage of doneness you desire. Once they are looking delicious, then it will be time to pull them off the grill. Veggies are quite forgiving but I like them with just a tinge of charr on the edges and it assures me of a softer veggie experience. Perhaps turning them once on the grill will be all the work one really has to do in this whole process of grilling skewers. You can even save some of the balsamic vinaigrette and brush more on each skewer after they are grilled. Season with salt and pepper and enjoy. Heck, add a little red chile flake if you wanna spice it up a bit, but that’s me.
Grilled Veggie Skewers
- 1 grill or grill pan
- skewers, metal or bamboo
- 1 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 sweet onion
- 2 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar
- 1/4 tsp sea salt
- fresh cracked pepper to taste
- Pinch red chili flake (optional)
- Preheat grill or grill pan to 400◦ or to medium-high heat.
- Chop bell peppers, zucchini, and sweet onion into similar sized pieces. Thread thevegetables onto metal or pre-soaked bamboo skewers.
- In a small bowl, combine olive oil, balsamic vinegar, sea salt and fresh pepper and whisk until blended. Brush balsamic mixture onto veggie skewers to coat.
- When the grill or grill pan is hot, add the skewers. Cook, rotating them every few minutes until slightly charred, about 10 minutes. Transfer to a serving platter. Sprinkle with a finishing pinch of sea salt or red chili flakes to serve.