Looking for a fun, easy, delicious and nutritious way to brighten your summer holiday party meals? These colorful grilled veggie skewers feature onions, zucchini, and bell peppers, brushed with a zesty garlic and herb sauce. This recipe serves four.
Vegetable Skewers
- 4 medium onion, white or red
- 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:
- 1/3 cup olive oil
- 5 cloves garlic, minced
- 3 tbsp. fresh parsley, minced
- 3 tbsp. fresh cilantro, minced
- 1 tsp. fresh rosemary, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Soak approximately 8 to 12 wooden skewers in water for at least 15 to 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 (to get a head start, chop vegetables the night before). For each onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (six total pieces from one onion). Seed and chop each bell pepper into approximately 1×1-inch pieces. Finally, chop the zucchini into rounds.
For 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 onion, zucchini, and the different colored bell peppers. It’s best to place the “sturdier” vegetables on the ends, such as the onion. 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 to 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!
