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Grilled Veggie Skewers

Veggie Kabob for Website -1-01
Prep Time - 30 minutes
Cook Time - 15 minutes

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

Grilled Veggie-Kabobs

Directions

INSTRUCTIONS
1.    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.
2.    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.
3.    Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
4.    Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
5.    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.
6.    Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!
•    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.

Sourced from: the forked spoon

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