A classic soup for a cold day just got a makeover. Your inner child will…
A quick and healthy side that you will want to make every time you fire up the grill. It’s so simple it would be silly not to make this a spring or summer time staple.
Every year living in Ohio I waited for the warmer days where my dad would fire up the grill. I knew this was the entry into spring and summer. Usually the first thing we made on the grill, typically around Easter time, was marinated lamb kabobs and summer squash kabobs. We ate these as a pair, served over brown rice with soy sauce. It was the best way to kick off spring!
Ever since I can remember, my parents always had their own vegetable garden so we got pretty used to eating a lot of zucchini year after year. They also loved growing yellow squash and peppers some seasons. When I made these vegetable skewers it reminded me of that ceremonial start to all warm seasons (which is something we waited for so patiently in Ohio – not so much FL).
There is no flavor difference when grilling zucchini and peppers on a skewer or just straight to the grill. When I made vegetable kabobs, I was more interested in the fun presentation while inviting other vegetables to the party. Skewers are a great way to not only portion out your vegetables (not that that matters) but instead gives your dinner guests a few fun flavors off a stick as you add onions, mushrooms and peppers.
There is also something about grilled vegetables that screams comfort food to me. That may be weird, but it reminds me of home. It’s hard to say no to any grilled food. If you’re charring up a few pounds of meat, it’s a feel good habit to also add vegetables to the grill. These skewers turn out to be pieces of art, they pair perfectly with whatever else you’re eating and you can get creative on the seasoning.
Don’t forget that leftover grilled vegetables are perfect when you need more fiber or greens in pretty much anything you’re making the next day like an omelette or a sandwich. Making extra vegetables on the grill allow for a rainbow of leftovers that you’ll be excited about!
- 2-3 small or medium medium zucchini 1/2”-3/4” thick slices
- 2-3 small or medium medium yellow squash 1/2”-3/4” thick slices
- 1 large red or yellow onion cut into 1" square slices
- 8-12 medium button mushrooms or baby bella
- 2 medium red, yellow and or green bell peppers cut into 1" squares
- 1-2 tablespoons olive oil extra virgin
- 2 tablespoons Italian herb blend dried, salt free
- 2 tablespoons garlic powder
- salt and pepper to taste
- If using bamboo skewers, soak them in water for at least 2-3 hours if not over night.
- Wash, dry and cut vegetables in even sizes.
- Create a pattern of different vegetables touching each other on the skewers that is easy to replicate on the other skewers. Use an equal amount of vegetables on all skewers.
- Avoid spreading out the vegetables too much but don’t squeeze them together too tightly. For onions and peppers, it’s ok to stack them on top of each other more closely so they steam more on their insides but char up nicely on the outside.
- Preheat the grill to medium-high heat.
- Brush the skewers with olive oil and then sprinkle on Italian seasoning and garlic powder equally amongst all skewers.
- Grill on one side for 4-5 minutes and then gently flip for another 4-5 minutes. Cook with the grill lid closed.
- Vegetables should be remove when they are slightly charred around the edges but still tender.
- Season with salt and pepper when they come off the grill.