Grilled Veggie Skewers with Sweet Italian Vinaigrette

Why Make This Recipe

Grilled Veggie Skewers with Sweet Italian Vinaigrette are a simple and tasty way to enjoy vegetables. This dish is not only colorful and appealing but also healthy and satisfying. It’s perfect for summer barbecues, picnics, or just a quick weeknight dinner. The sweet vinaigrette adds a delicious twist that enhances the natural flavors of the veggies. Plus, it’s a great way to use up any fresh produce you have on hand.

How to Make Grilled Veggie Skewers with Sweet Italian Vinaigrette

Ingredients

• 2 bell peppers
• 6 small shallots
• 1 large zucchini
• 1 pint portabella mushrooms
• 3 tablespoons avocado oil
• Salt
• Pepper
• Bamboo skewers (soaked)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons sweet Italian vinegar
• 1 clove garlic (minced)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt

Directions

1. For the Skewers: Start by preparing your vegetables. Cut the bell peppers into bite-sized pieces, slice the zucchini, and halve the portabella mushrooms. Thread the bell peppers, shallots, zucchini, and mushrooms onto the soaked bamboo skewers. Drizzle them with avocado oil and season with salt and pepper to taste.

2. For the Vinaigrette: In a small bowl, whisk together the olive oil, sweet Italian vinegar, minced garlic, Italian seasoning, crushed red pepper flakes, and salt. Mix until well combined.

3. Preheat the grill to medium-high heat. Once hot, place the veggie skewers on the grill. Grill for about 10-15 minutes, turning occasionally until the veggies are tender and have nice grill marks.

4. Remove the skewers from the grill. Drizzle the sweet Italian vinaigrette over the skewers for added flavor before serving.

How to Serve Grilled Veggie Skewers with Sweet Italian Vinaigrette

These grilled veggie skewers are best served hot off the grill. You can pair them with a side of rice, quinoa, or a fresh green salad for a complete meal. They also make a delicious appetizer for gatherings.

How to Store Grilled Veggie Skewers with Sweet Italian Vinaigrette

If you have leftovers, store the skewers in an airtight container in the refrigerator. They are best eaten within 2-3 days. Reheat them on the grill or in an oven for a quick snack or meal later.

Tips to Make Grilled Veggie Skewers with Sweet Italian Vinaigrette

• Make sure to soak the bamboo skewers in water for at least 30 minutes before using them to prevent burning on the grill.
• Feel free to mix and match vegetables based on your preferences or what you have on hand. Other great options include cherry tomatoes, eggplant, or asparagus.
• For a fun twist, add some cheese cubes between the veggies before grilling for a creamy addition.

Variation

You can easily customize these skewers by adding different proteins like chicken or shrimp. Just marinate the protein in the same sweet Italian vinaigrette for added flavor before grilling.

FAQs

1. Can I use other vegetables for the skewers?
Absolutely! You can use any vegetables you like. Just keep in mind the cooking time for each type of veggie.

2. How long should I soak the bamboo skewers?
Soak the skewers for at least 30 minutes in water to help prevent them from burning on the grill.

3. Can I prepare the skewers ahead of time?
Yes, you can prep the skewers earlier in the day and refrigerate them until you are ready to grill.

Conclusion

Grilled Veggie Skewers with Sweet Italian Vinaigrette offer a colorful and flavorful way to enjoy nutritious vegetables. They are easy to make and are perfect for any occasion. For more delicious grilled options, check out this recipe.

Grilled Veggie Skewers with Sweet Italian Vinaigrette

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A colorful and flavorful way to enjoy nutritious vegetables, perfect for summer barbecues and quick dinners.

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Ingredients

Scale 1x2x3x

• 2 bell peppers
• 6 small shallots
• 1 large zucchini
• 1 pint portabella mushrooms
• 3 tablespoons avocado oil
• Salt to taste
• Pepper to taste
• Bamboo skewers (soaked)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons sweet Italian vinegar
• 1 clove garlic (minced)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt

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Instructions

1. Start by preparing your vegetables. Cut the bell peppers into bite-sized pieces, slice the zucchini, and halve the portabella mushrooms. Thread the bell peppers, shallots, zucchini, and mushrooms onto the soaked bamboo skewers. Drizzle them with avocado oil and season with salt and pepper to taste.
2. In a small bowl, whisk together the olive oil, sweet Italian vinegar, minced garlic, Italian seasoning, crushed red pepper flakes, and salt. Mix until well combined.
3. Preheat the grill to medium-high heat. Once hot, place the veggie skewers on the grill. Grill for about 10-15 minutes, turning occasionally until the veggies are tender and have nice grill marks.
4. Remove the skewers from the grill. Drizzle the sweet Italian vinaigrette over the skewers for added flavor before serving.

Notes

Soak bamboo skewers in water for at least 30 minutes to prevent burning. Customize with different vegetables or add cheese cubes for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 skewer
• Calories: 150
• Sugar: 3g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg

Keywords: grilled vegetables, veggie skewers, healthy recipes