Entrée: United States – Grilled Veggie Skewers

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

2 medium zucchinis, cut into 1 / 2-inch (1.25 cm) half-moons
1 red bell pepper, seeded and cut into 1 1 / 2-inch (4 cm) pieces
1 yellow bell pepper, seeded and cut into 1 1 / 2-inch (4 cm) pieces
1 large red onion, cut into 1 1 / 2-inch (4 cm) wedges
8 oz / 225 g cremini or button mushrooms, stems trimmed
1 pint (300 g) cherry tomatoes
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) balsamic vinegar
3 cloves garlic, minced
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp smoked paprika
1 / 2 tsp ground cumin
1 / 4 tsp red pepper flakes (optional)
2 tbsp (8 g) fresh parsley, finely chopped (for garnish)
8–10 metal or bamboo skewers (soak bamboo skewers 30 minutes)

Instructions

If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Preheat a grill to medium-high heat (about 400–450°F / 205–230°C).
Prep the vegetables: cut zucchini into 1/2-inch half-moons; peppers into 1 1/2-inch squares; red onion into 1 1/2-inch wedges; leave mushrooms whole (halve if large); keep cherry tomatoes whole.
Make the marinade: in a large bowl, whisk together olive oil, lemon juice, balsamic vinegar, minced garlic, salt, pepper, oregano, smoked paprika, cumin, and red pepper flakes. Reserve 2 tablespoons of the marinade in a small bowl for brushing later.
Add all the vegetables to the large bowl and toss to coat evenly in the remaining marinade. Let sit for 15–30 minutes while the grill heats.
Thread the marinated vegetables onto the skewers, alternating colors and textures. Do not pack too tightly so heat can circulate.
Clean and oil the grill grates. Place the skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until lightly charred and tender-crisp. Brush with the reserved marinade during the last few minutes.
Transfer to a platter, sprinkle with chopped parsley, and adjust seasoning with a pinch of salt or an extra squeeze of lemon if desired. Serve hot.