Recipe Background
If these summertime favorites were at the end of a rainbow, you'd be happier than if you found a pot of gold! Grilled Rainbow Veggie Skewers immediately catch the eye with their vivid display of colorful vegetables. Then your tastebuds get to enjoy the vibrancy for themselves: the crispy, savory char from the grill mixes with the juicy, bright, and sweet bell peppers and zucchini, and the spicy red onions. Every bite is infused with a fragrant garlic herb sauce that only adds sparkle to this rainbow. Grilled Rainbow Veggie Skewers puts a bow on your barbecue and adds a little extra color to your cookout!
If these summertime favorites were at the end of a rainbow, you'd be happier than if you found a pot of gold! Grilled Rainbow Veggie Skewers immediately catch the eye with their vivid display of colorful vegetables. Then your tastebuds get to enjoy the vibrancy for themselves: the crispy, savory char from the grill mixes with the juicy, bright, and sweet bell peppers and zucchini, and the spicy red onions. Every bite is infused with a fragrant garlic herb sauce that only adds sparkle to this rainbow. Grilled Rainbow Veggie Skewers puts a bow on your barbecue and adds a little extra color to your cookout!
Ingredients
For the vegetable skewers:
- 2 medium red onions
- 2 red bell peppers
- 2 orange bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
- 4 medium zucchinis
For the garlic herb sauce:
- 1/3 cup olive oil
- 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
For grilling and serving:
- olive oil to taste
- balsamic vinegar to taste
Directions
- Soak 16-24 wooden skewers in water for at least 15-30 minutes. The number of skewers you need will depend on the size of the vegetables.
- Preheat the grill to medium-high heat.
- Peel the red onions and slice them in half.
- Chop each of the red onion halves into thirds.
- Seed and chop each of the red, the orange, the yellow, and the green bell peppers into 1-inch pieces.
- Chop the zucchinis into 1/2-inch rounds.
- In a medium bowl, whisk together 1/3 cup of the olive oil with the garlic, the parsley, the cilantro, the rosemary, the salt, and the pepper.
- Skewer the vegetables by alternating the red onions, the zucchini, the red bell peppers, the orange bell peppers, the yellow bell peppers, and the green bell peppers.
- Brush the skewers with a light layer of the extra olive oil.
- Place the skewers on the grill and cook until the vegetables are just softening and browning at the edges, about 5-8 minutes per side.
- Transfer the skewers from the heat.
- Drizzle the skewers with the garlic-herb sauce and the balsamic vinegar.
- Serve.
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