*Good To Know*
- How do I grill the veggies so they cook evenly? It’s in the size of your vegetable cuts. Cut them approximately 1 x 1 inch even size cubes (or leave whole if they already come in that size).
- Do I need to soak the wooden skewers? I like soaking the skewers in water for at least 2 hours before using them. When the water is absorbed by the wood (or bamboo) it helps to reduce the sticks from burning too quickly while grilling.
- What to do with left-overs? Oh the possibilities! Vegetable soup, stir fry, cold salad, omelette, quiche, sandwiches …. any dish that calls for vegetables add these left over vegetables for a little extra flavour!
How to prepare and grill vegetables
This is a vegan / vegetarian friendly side dish. The sweetness of the pepper & red onions, the earthy flavour of the mushrooms and the floral notes of the zucchini are so tasty when you grill them with a bit of char. I truly think grilling brings out the best flavour in these veggies. Mixed with the zesty garlic marinade and you’ve got yourself a healthy does of veggies that will make you go “Mmmhh Mmmhh Mmmhh!” (well at least that’s what I did anyway!)
Throw everything in a mixing bowl, pour marinade over and combine it all together. No chill time required. Simply skewer and start grilling these babies! Extra onion layers add delicious sweetness. If you’re not a fan of onions, reduce the amount by 1 or 2 onions.
Almost any vegetable combination is possible as long as you use vegetables that cook fast and are not too dense such as potatoes or corn on the cob.
Grilled Marinated Veggie Skewers
- 20 skewers wooden or bamboo, soaked in water for 2 hours
- 1 pint (473 g) white button mushrooms
- 6 small (708 g) zucchini, cut as large slanted wedges
- 3 large (330 g) red onion, cut into 1 x 1 inch dice and separated
- 1 large (164 g) red bell pepper, deseeded & cut into 1 x 1 inch large dice
- 1 large (186 g) yellow bell pepper, deseeded & cut into 1 x 1 inch large dice
- 1 large (164 g) orange bell pepper, deseeded & cut into 1 x 1 inch large dice
- 2 tablespoon (6 cloves) garlic, pressed
- 1 teaspoon (5 g) dried rosemary
- 1 tablespoon (15 g) sea (or kosher) salt
- 2½ tablespoon (37 ml) lemon juice (half large lemon)
- 1 cup olive oil, extra virgin
- Soak wooden skewers in water for 2 hours prior to grilling (to help prevent skewers from burning too quickly).
- In a large mixing bowl combine the mushrooms, zucchini, red onion, red, yellow and orange pepper.
- In a medium mixing bowl add garlic, rosemary, salt, lemon juice and olive oil. Whisk together until combined. Pour marinade over vegetables and mix with hands (or spatula) to combine.
- Start by sticking an onion slice to the skewer as the base, then alternate with pepper, onion, mushroom, onion, zucchini and repeat until skewer is full. (Leave a 2 inch gap at the base for easy handling / grilling). Repeat this process until all vegetables are skewered. Save the marinade to brush onto skewers while grilling.
- Grill on the barbecue on medium high heat for 4 minutes on each side or until some char develops and vegetables have softened a bit.