Brighten up your barbecue gatherings with these Colorful Grilled Veggie Skewers. Perfect for summer grilling recipes, these skewers are not only visually enticing but also packed with flavor and nutrition. Featuring a vibrant array of seasonal vegetables, they make a fantastic addition to any outdoor feast, serving as both a side and a main dish for easy vegetarian meals.
Ingredients
Scale:
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into thick rounds, approximately 1/2-inch thick
1 cup cherry tomatoes, preferably a mix of red and yellow
1 large red onion, cut into wedges
8 ounces button mushrooms, cleaned and stems removed
1/4 cup olive oil, preferably extra virgin
3 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Skewers (wooden or metal)
Instructions
In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, thyme, salt, and pepper.
In a large bowl, combine the bell peppers, zucchini, cherry tomatoes, red onion, and mushrooms. Pour the marinade over the vegetables and toss gently to coat all pieces evenly. Cover and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
Preheat your grill to medium-high heat (about 400°F or 200°C).
Thread the marinated vegetables onto the skewers, alternating between different colors and types.
Place the skewers on the grill. Cook for 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Remove the skewers from the grill and allow them to cool slightly. Serve warm as part of a grilled veggie platter or alongside your favorite dips and sauces.
