Grilled Veggie Skewers
These easy Grilled Veggie Skewers are perfectly charred, drizzled with tangy balsamic vinegar and brushed with a fresh garlic herb sauce. Made with red onion, zucchini, and colorful bell peppers, these delicious vegetable skewers cook evenly thanks to their similar cooking time.
Servings: 4
Calories: 324kcal
Ingredients
For the Vegetable Skewers
- 4 medium red onion
- 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
- ⅓ cup olive oil
- 5 cloves garlic - minced
- 3 tablespoon fresh parsley - minced
- 3 tablespoon fresh cilantro - minced
- 1 teaspoon fresh rosemary - minced
- salt - to taste
- freshly ground black pepper - to taste
Instructions
- Soak approximately 8-12 wooden skewers in water for at least 15-30 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. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
- Prepare 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 red onion, zucchini, and the different colored bell pepper. 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 5-8 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!
Notes
- If using wooden skewers, you will need to soak them for at least 15-30 minutes before threading vegetables.
- Get a head start on prep time and chop the vegetables the night before.
- Place "sturdier" vegetables on the ends, such as the red onion.
Nutrition
Calories: 324kcal | Carbohydrates: 36g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 26mg | Potassium: 1023mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4715IU | Vitamin C: 349.1mg | Calcium: 63mg | Iron: 2.1mg
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