RecipeVegetable Skewers
- Calories: 40
- Protein: 2 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 8 g
- Dietary Fiber: 2 g
- Total Sugar: 5 g
- Natural Sugar: 5 g
- Added Sugar: 0 g
- Sodium: 120 mg
These veggie skewers are an easy and elegant dish for your next backyard bash. I chose the specific vegetables below because they are in season, delicious and loaded with nutrients, but you could certainly swap in your favorites. Grilled to perfection with those irresistible charred marks, these kebabs will disappear quickly. Don’t forget to soak wooden skewers to prevent them from burning.
- Prep time
- Total Time
• 2 bell peppers, sliced into 1 to 2-inch chunks
• 1 green zucchini, sliced into ¼-inch circles
• 1 yellow zucchini, sliced into ¼-inch circles
• 1 red onion, sliced into 1 to 2-inch chunks
• 1 small package button mushrooms (stems trimmed)
• ½ to 1 teaspoon Kosher salt
• Pepper to taste
Soak wooden skewers in water for about 15 minutes to prevent them from burning on the grill. Pierce sliced veggies on the skewers in any preferred pattern (I typically alternate 2 slices of each) and generously mist all sides with olive oil spray. Alternatively, you can brush them with oil, too. Sprinkle salt and pepper all over and place on the grill set at medium-high for 15 to 20 minutes, rotating a few times while they cook. The veggies should be soft and lightly charred.
Serve hot or at room temperature.
Try my Miso-Scallion Shrimp Kebabs.
A serving is 1 skewer. Nutrition based on ½ teaspoon salt.
