Description
Delight in these colorful Grilled Veggie Skewers, featuring a medley of fresh vegetables marinated in garlic and olive oil, then grilled to perfection and served with a smoky green chile vinaigrette. This healthy and vibrant recipe is perfect for summer cookouts or a wholesome weeknight dinner.
Ingredients
Vegetables and Marinade
- 1 large red onion
- 2 yellow bell peppers
- 2 small zucchini
- 2 small yellow squash
- 2 Chinese eggplant
- 8 ounces crimini mushrooms
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
Smoky Green Chile Vinaigrette
- 1 (4-ounce) can Organic Diced Green Chiles, drained
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
Instructions
- Soak skewers: If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during grilling.
- Prep onion: Peel and halve the red onion, then cut each half into quarters. Slice each quarter into 1-inch thick pieces for even grilling.
- Prep peppers: Core and seed the yellow bell peppers, then slice them to match the size of the onion slices for uniform cooking.
- Prep squash and eggplant: Trim the ends of zucchini, yellow squash, and Chinese eggplant. Slice each into 1/2-inch thick rounds to ensure tenderness on the grill.
- Prep mushrooms: Clean the crimini mushrooms by wiping them with a paper towel. Halve any large mushrooms for consistent size.
- Marinate and skewer: In a large bowl, toss all prepared vegetables with minced garlic, olive oil, kosher salt, and black pepper until evenly coated. Thread the vegetables onto soaked skewers, arranging a mix on each. You should have about 10-12 skewers total depending on size.
- Heat grill: Preheat a gas or charcoal grill to medium heat to prepare for grilling the skewers.
- Prepare vinaigrette: In a medium bowl, combine drained diced green chiles, lime juice, chopped cilantro, minced garlic, smoked paprika, and kosher salt. Stir well, then slowly incorporate olive oil while stirring until emulsified.
- Grill: Place the veggie skewers on the preheated grill over medium heat. Turn them occasionally to ensure even cooking and a light char. Grill for 15-20 minutes until vegetables are tender but still firm.
- Serve: Transfer the grilled skewers to a serving platter and generously spoon the smoky green chile vinaigrette over them. Serve with additional vinaigrette on the side for extra flavor.
Notes
- Soaking wooden skewers helps prevent them from burning on the grill.
- Cutting all vegetables to similar sizes ensures even cooking across the skewers.
- The smoky green chile vinaigrette adds a zesty, flavorful kick that complements the charred veggies.
- These skewers can be easily customized by adding or substituting your favorite vegetables.
- If you don’t have a grill, the skewers can be cooked under a broiler or on a grill pan indoors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American