Grilled Veggie Skewers
Servings 8 skewers
Ingredients
- 1 zucchini cut into ½ inch thick slices
- 1 squash cut into ½ inch thick slices
- 1 red onion cut into wedges
- 1 bell pepper cut into 2 inch pieces
- 24 grape tomatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- balsamic glaze optional, for topping
Instructions
- Preheat grill to medium-high heat.
- Slice zucchini and squash into ½ inch thick slices. Cut red onion into wedges and bell pepper into 2-inch pieces.
- In a large bowl, combine all the vegetables. Drizzle with olive oil and season with salt, pepper, dried oregano, and dried thyme. Toss to coat evenly.
- Thread the vegetables onto skewers, alternating the different types.
- Grill the kabobs for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred.
- Drizzle with balsamic glaze if desired before serving.
Notes
To make your skewers really stand out, arrange the veggies in rainbow order (e.g. red onion, grape tomatoes, orange bell pepper, yellow squash, zucchini).
Cut the veggies into similarly-sized pieces. This helps every type of veggie to cook at the same rate.
Be sure to coat the veggies evenly in the oil/herb mixture. This helps them cook evenly and adds extra flavor.
Feel free to use other types of veggies, such as:
- mushrooms (buttons are great)
- brussels sprouts
- whole tomatoes, quartered
- eggplant slices
- pineapple chunks
- asparagus spears (cut into small pieces)
- ears of corn (cut into small pieces)
Nutrition
Serving: 1skewer | Calories: 100kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 155mg | Potassium: 570mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10911IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 1mg
