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Side Β· Dinner

Grilled Vegetable Skewers

Zucchini, peppers, red onion, mushrooms and cherry tomatoes tossed in garlic and herbs and grilled until charred at the edges. A side for everyone, and a main for vegetarians.

⏱ 37 min (25 min prep, 12 min cooking) 🍽 Serves 6 · 2 skewers kid friendlyleftovers vegetarianvegangluten freedairy free

In our collection Fourth of July and summer cookouts: menu and shopping list β†’

πŸ“… Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 6 servings
  • 2 Zucchini, in 1-inch half-moons
  • 1 Red bell pepper, in 1-inch pieces
  • 1 Yellow or orange bell pepper, in 1-inch pieces
  • 1 Red onion, in 1-inch chunks
  • 8 oz White mushrooms, whole, small
  • 1Β½ cup Cherry or grape tomatoes

  • Dressing

  • ΒΌ cup Olive oil
  • 2 tbsp Balsamic vinegar
  • 2 clove Garlic, grated
  • 1 tsp Italian seasoning
  • 1 tsp Kosher salt
  • Β½ tsp Ground black pepper

Make it yourself

Make the italian seasoning yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 12 skewers (soak wooden ones in water 30 minutes), grill or grill pan, large bowl, long tongs.

  1. Whisk the dressing in a large bowl. Add the vegetables and toss to coat. Let them sit 15 minutes, or up to 2 hours in the refrigerator.
  2. Thread the vegetables onto the skewers, mixing colors. Put tomatoes on their own skewers if you like, since they cook faster.
  3. Heat the grill to medium-high and oil the grates. Grill the skewers 10 to 12 minutes, turning every few minutes, until tender and charred in spots; tomato skewers need only 4 to 5 minutes.
  4. Brush with any dressing left in the bowl and serve hot or at room temperature.
Make aheadCut the vegetables and make the dressing the day before; thread the skewers a few hours ahead and refrigerate.
β†Ί LeftoversRefrigerate within 2 hours; keeps 3 to 4 days. Chop leftovers into pasta salad or a wrap.
πŸ§’ With kidsKids can thread the skewers (blunt ends, sitting down) and pick their own colors.
Halloumi or tofu swapAdd cubes of firm tofu or halloumi for protein.
No skewers swapUse a grill basket and toss the vegetables now and then.

Goes well with

πŸ‹ Lemon-Herb Grilled Chicken BreastsπŸ” Classic CheeseburgersπŸ” Black Bean Burgers

Good to know

Cooking Fats Compared Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe, written for our Fourth of July and summer cookout collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.