Description
Delightful grilled veggie kebabs featuring fresh summer vegetables, perfect for summer gatherings.
Ingredients
- 4 medium red onions, peeled and cut into wedges
- 4 medium zucchinis, sliced into 1/2-inch rounds
- 2 red bell peppers, cut into 1-inch pieces
- 2 orange bell peppers, cut into 1-inch pieces
- 2 yellow bell peppers, cut into 1-inch pieces
- 2 green bell peppers, cut into 1-inch pieces
- 5 cloves garlic, minced
- 3 tablespoons fresh parsley, minced
- 3 tablespoons fresh cilantro, minced
- 1 teaspoon fresh rosemary, minced
- Salt to taste
- Freshly ground black pepper to taste
- 1/3 cup olive oil
- Olive oil for brushing skewers
- Balsamic vinegar for serving
Instructions
- Soak 8-12 wooden skewers in water for 15-30 minutes.
- Peel and cut onions into wedges. Seed and chop bell peppers into 1-inch pieces. Slice zucchini into 1/2-inch rounds.
- In a medium bowl, whisk together olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
- Thread the prepared vegetables onto skewers, alternating between onion, zucchini, and bell peppers.
- Lightly brush the skewers with olive oil.
- Preheat grill to medium-high heat.
- Grill the skewers for 5-8 minutes per side until vegetables soften and are golden-brown.
- Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinegar before serving.
Notes
Serve with a refreshing salad or quinoa. Store leftovers in an airtight container for up to three days.
