Grilled Vegetable Skewer
Grilling vegetables is nothing new but when you put them together on a skewer they transform into an eye-catching little side dish! Who could resist all those colors and combinations? They look so pretty on a platter and a little goes a long way!I cut up all my veggies first and place them into a big bowl tossing them in a generous amount of olive oil, salt, pepper and whatever herbs I feel like using, either dried or fresh.
- red onion
- cherry tomatoes
- yellow squash
- multi colored peppers of red, yellow, orange and green
- Japanese eggplant
- crimini mushrooms
- small red potatoes
Adapted from prouditaliancook.com
Try to keep all the slices the same size around 1 1/2 inches so everything cooks at the same pace. Assemble them in any order that appeals to you, you can get very creative with all the different colors. I parboil the potatoes just a little ahead of time so they won’t take so long to cook on the grill. Cook on a medium turning often until slightly charred and cooked through.
Veggie skewers are the perfect option for entertaining because you can assemble all your skewers way ahead of time, even the night before. Refrigerate until you’re ready to throw them on the grill.
I served my veggie skewers with grilled shrimp that I marinated in olive oil, garlic, lemon zest and juice, a pinch of red pepper flakes and fresh parsley. I love those flat wooden skewers, the shrimp doesn’t move and flip around when turning, everything stays in place.