Grilled Vegetable Skewers
Colorful skewers with red onion, zucchini, and bell peppers, drizzled with balsamic vinegar and garlic herb sauce
Ingredients
For the Vegetable Skewers
- 4 medium red onion
- 4 medium zucchini - sliced
- 2 red bell pepper
- 2 orange bell pepper
- 2 yellow bell pepper
- 2 green bell pepper
- olive oil - for brushing
Balsamic vinegar - for serving
- For the Garlic Herb Sauce
- ⅓ cup olive oil
- 5 cloves garlic - minced
- 3 tablespoon fresh parsley - minced
- 3 tablespoon fresh cilantro - minced
- 1 teaspoon fresh rosemary - minced
- salt - to taste
- freshly ground black pepper - to taste
Instructions
Instructions
- Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.
- Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
- Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
- Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
- Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
- Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!
Notes
- If using wooden skewers, you will need to soak them for at least 15-30 minutes before threading vegetables.
- Get a head start on prep time and chop the vegetables the night before.
- Place "sturdier" vegetables on the ends, such as the red onion.