Description
A colorful and flavorful way to enjoy nutritious vegetables, perfect for summer barbecues and quick dinners.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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