Description
Bursting with vibrant colors and fresh flavors, these grilled marinated vegetable skewers are a delightful addition to any summer gathering or weeknight meal. Marinated in a zesty blend and grilled to tender perfection, they offer a satisfying smoky char and a medley of sweet, savory notes that will have everyone reaching for seconds.
Ingredients
1 yellow squash or zucchini, cut into half moons
8 ounces baby bella mushrooms, trimmed
1 cup grape tomatoes
6 ounces brussels sprouts, halved, (it helps to microwave the brussels briefly so they are a bit softer and will go through the skewers more easily)
1 medium onion, cut into chunks
3–4 garlic cloves, minced
1/2 cup chopped fresh parsley
kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon Aleppo pepper (or 1/2 to 1 teaspoon red pepperflakes)
1/3 cup extra virgin olive oil
juice of two lemons
Instructions
1. Prep 8 to 10 skewers. If you are using wooden or bamboo skewers, be sure to soak them in water for at least 30 minutes before utilizing.
2. Cut the vegetables and mince the garlic, then place them into a large mixing bowl. Toss with the fresh parsley, kosher salt, oregano, pepper flakes, olive oil, and lemon juice until everything is well coated.
3. Let the vegetables marinate at room temperature for 20 minutes while you prep the grill, or cover and refrigerate them for a few hours if preparing ahead of time.
4. To cook on a gas grill, heat the grill to medium and grease the grates. Thread the marinated veggies onto the skewers, place them on the hot grill, and cook for about 10 minutes, turning occasionally until tender and lightly charred.
5. To bake in the oven, preheat the oven to 400 degrees F. Arrange the threaded skewers on a large baking sheet and roast on his center rack for 15 minutes, turning once or twice, until the vegetables are cooked to your preference.
Notes
For the most even cooking, cut all your vegetables into pieces that are roughly the same size. This ensures that no pieces are undercooked while others are overcooked.
Leaving a little space between the vegetable pieces on the skewers allows the heat to circulate better, leading to more even charring and tenderness.
A well-preheated grill is key for achieving beautiful grill marks and preventing the vegetables from sticking.
Grilled vegetables cook relatively quickly. Keep an eye on them and turn them every few minutes to ensure they don’t burn.
If using wooden skewers, soaking them in water for at least 30 minutes is crucial to prevent them from catching fire on the grill.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish
- Cuisine: American