These grilled vegetable skewers are a great entree for a vegan/vegetarian or a great side dish for an omnivore. Fresh vegetables are skewered, marinated and grilled to perfection.
This simple summer recipe is great for when you are unsure what to feed a vegetarian at a barbeque. Though not as substantial as meat, thanks to the hearty mushrooms in this recipe, your guests will feel well fed and satisfied. These skewers pair well with rice or potatoes, even pasta or bread. If you don't eat grains you could always serve theme on their own with a dip like guacamole or hummus. If your guests eat cheese, the skewers pair well with goat cheese or brie.
These Grilled Vegetable Skewers are also a delicious way to sneak veggies into your meat-focused barbeque meal. Heart healthy and full of fibre, they are a healthy side dish to include at your next barbeque.
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Grilled Vegetable Skewers
- 1 zucchini, sliced into ¼” rounds
- 1 red pepper, sliced into squares
- 1 pint of cherry tomatoes
- 1 pint of cremini or button mushrooms
- 1 red onion, sliced into squares
- Juice of one lemon
- ¼ cup olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp sea salt
- ¼ tsp black pepper
Carefully thread the vegetables onto wooded or metal skewers, alternating each one. Place into a baking dish and brush with combined marinade ingredients, allow to sit for 15 minutes. On a hot grill, place skewers and turn frequently until tender, about 10-12 minutes.