Grilled Veggie Skewers
Colorful and flavorful grilled vegetable skewers, perfect as a side dish or a light main course during summer cookouts.
Ingredients
- 1 zucchini, sliced into 1/2-inch rounds
- 1 yellow squash, sliced into 1/2-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 8 ounces cremini mushrooms, stems trimmed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Wooden or metal skewers
Notes
Feel free to customize with your favorite vegetables or add tofu for extra protein. These skewers pair well with grilled meats or can be served over rice or quinoa for a complete meal.
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2
In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
- 3
Add the prepared vegetables to the bowl and toss to coat evenly with the marinade. Let sit for 15 minutes.
- 4
Preheat the grill to medium-high heat.
- 5
Thread the marinated vegetables onto the skewers, alternating types for a colorful presentation.
- 6
Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the vegetables are tender and lightly charred.
- 7
Remove from the grill and serve warm.