Grilled to perfection, zucchini, red onion, and bell peppers are combined to make veggie skewers that are topped with a fresh garlic herb sauce and a vinegary balsamic glaze. Hi there, summertime!
Grilled vegetable and meat skewers are a quick and delectable way to enjoy all of your favorite summertime meals throughout the sweltering months. My favorites are the Grilled Lamb Kebab Platter with Basil Goat Cheese and the Grilled Marinated Chicken Skewers with Fresh Herbs.
I still remember my first attempt at making vegetable skewers. We were residing in Silicon Valley, where my spouse was doing really well at work and I had just begun working at Stanford University. Our first-floor apartment in the downtown area was sold, and we moved into a top-floor apartment with a pool view. With our new accommodations, we began to barbecue a lot.
In any case, I'm feeling very sentimental about those evenings spent eating those vibrant vegetables with all those amazing dipping sauces in an apartment that is presumably renting for seven times what we were paying all those (7) years ago.
That must be the reason I love eating so much. Food has several uses. Food, they say, conveys the tale of a person's whole existence. It's one of those days, you guys. I simply can't resist the urge.
Ingredients For This Recipe For Grilled Vegetable Skewers
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Onion red
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Zucchini
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Red, yellow, orange, and green bell peppers
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Garlic
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New herbs
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Olive oil
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Vinegar with balsamic
Yes, these veggie skewers are quite basic. However, basic does not equate to dull. These aren't your typical vegetable skewers, I assure you. These grilled veggie skewers are sure to please, if you really kind of like veggies.
I chose to brush these beauties with a light and fresh garlic herb sauce instead of dipping them in a sweet and syrupy sauce. This sauce, which is created with garlic, herbs, olive oil, salt, and pepper, is similar to chimichurri sauce but without the vinegar and red chilies. Balsamic vinegar, particularly pomegranate balsamic vinegar in my case, is always there for a little zing, of course, if you are a vinegar enthusiast like me.
Which Vegetables Are Best For Grilling?
I think I've grilled most veggies in my lifetime. Here's my list of summertime veggies that you should grill.
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Corn: this needs no introduction. It's corn, after all.
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Red onions are my favorite kind of zucchini. Bell peppers are my suggestion; cook them in large quantities and use them on everything.
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Mushrooms, particularly portobello
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Tomatoes are delightful, whether they are little cherry tomatoes on a skewer or large, luscious heritage tomatoes. Getting them off the grill before they explode is the key.
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eggplant
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Don't mistake broccoli with broccolini.
Which Vegetables Are The Worst To Grill?
To put it simply, there are certain veggies that are better off the grill. People will attempt it; some may even be successful, but this is unlikely. If they claim to have, it is a lie.
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Brussels sprouts: blanched beforehand, without a doubt. Is it worth it at that point? Furthermore, I really doubt they would be sufficiently cooked.
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I'm not talking about grilling or foil-wrapping potatoes here. No. That would be deceitful. Grilled potatoes themselves don't work.
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I've tasted romaine lettuce, you guys. Actually, I believe I have a recipe for grilled watermelon and romaine lettuce on this site. It was mediocre. Lettuce that is crisp, fresh, and cool is much superior.
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Of course, parsnips, carrots, and other hard root veggies
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Yes, tomatoes. A tomato appears on both lists. Tomatoes grilled on a barbecue will either become the most delicious thing ever or a deflated, mushy mess.
Read Also: Easy Roasted Broccoli Recipe Guide
Suggestions For Creamy Veggie Skewers
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The most crucial thing to remember is to cut all of your veggies around the same size and shape. It is difficult to be precise here, but do your best.
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Give those wooden skewers a minimum of 15 minutes to soak.
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Arrange the onion end to end.
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Leave a little gap between each vegetable as you alternate between them. Fortunately, the bell pepper and onion have natural curves that keep the veggies from lying flat on top of one another. On the other hand, you would need to provide some space between each zucchini round on the skewer so that heat and air could flow.
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Try to skewer veggies that cook at around the same time together.
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For instance, cherry tomatoes and red onions should never be placed on the same vegetable skewer. Either excellent tomatoes and a raw red onion or perfectly melted tomatoes and a red onion will be the result.
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A little browning or charring around the edges is to be expected.
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Don't let it, however, rule you.
