Grilled Veggie Antipasto Skewers

Grilled Veggie Antipasto Skewers have become a staple in our household, especially during the warmer months. There’s something undeniably satisfying about the smoky char of grilled vegetables, and these skewers are just bursting with flavor. Last weekend, we had friends over for a casual BBQ, and these skewers were the absolute stars of the show. Even the kids, who are usually picky eaters when it comes to vegetables, devoured them! The combination of sweet bell peppers, tender zucchini, tangy artichoke hearts, and juicy tomatoes, all marinated in a bright, herby dressing and kissed by the grill, is simply irresistible. They’re incredibly easy to prepare, look fantastic on a platter, and are a healthy and delicious way to enjoy summer’s bounty. Honestly, if you’re looking for a crowd-pleasing appetizer or a vibrant side dish that’s both impressive and effortless, you absolutely must try these Grilled Veggie Antipasto Skewers.

Ingredients

• Bell Peppers: Choose a mix of colors (red, yellow, orange) for visual appeal and a variety of sweet flavors. Bell peppers add a delightful sweetness and crisp-tender texture when grilled.
• Zucchini: Select firm zucchini, about medium size. Zucchini becomes wonderfully tender and slightly smoky on the grill, absorbing the marinade beautifully.
• Red Onion: Adds a pungent and slightly sweet flavor that mellows and sweetens as it grills, contributing a lovely savory note.
• Cherry Tomatoes: Opt for ripe, firm cherry tomatoes. They burst with juicy sweetness when grilled, providing a bright and tangy counterpoint to the other vegetables.
• Artichoke Hearts (canned or jarred, marinated): Marinated artichoke hearts bring a briny, slightly tangy, and tender element to the skewers, enhancing the antipasto flavor.
• Kalamata Olives (pitted): Provide a salty, briny, and rich olive flavor that is characteristic of antipasto. Kalamata olives hold their shape well on the grill.
• Fresh Mushrooms (Cremini or Button): Earthy and savory mushrooms become tender and slightly meaty when grilled, adding depth and texture.
• Fresh Basil Leaves: Adds a fresh, aromatic, and slightly peppery herbaceous note to the marinade and skewers, enhancing the overall flavor profile.
• Fresh Oregano Leaves: Provides a robust, slightly pungent, and earthy aroma and flavor, typical of Mediterranean cuisine and antipasto dishes.
• Garlic Cloves: Essential for a savory and aromatic base in the marinade, adding a pungent and slightly sweet flavor when grilled.
• Balsamic Vinegar: Lends a tangy, slightly sweet, and complex depth of flavor to the marinade, helping to tenderize the vegetables and create a glossy glaze when grilled.
• Olive Oil (Extra Virgin): Forms the base of the marinade, adding richness and helping to distribute the flavors while preventing the vegetables from sticking to the grill.
• Salt: Enhances the flavors of all the ingredients and balances the sweetness and acidity.
• Black Pepper (freshly ground): Adds a touch of spice and depth, complementing the other flavors in the marinade and vegetables.
• Wooden or Metal Skewers: Used to assemble and grill the vegetables. Wooden skewers should be soaked in water to prevent burning. Metal skewers are reusable and conduct heat well.

Instructions

1. Prepare the Vegetables: Begin by washing all the fresh vegetables thoroughly. For the bell peppers, remove the core, seeds, and membranes, then cut them into 1-inch squares. Slice the zucchini into ½-inch thick rounds or half-moons if they are large. Peel the red onion and cut it into wedges or chunks that are roughly the same size as the bell pepper pieces. If using larger mushrooms, cut them in half or quarters so they are skewer-friendly. Leave cherry tomatoes whole. Drain the marinated artichoke hearts and pat them dry slightly. Pit the Kalamata olives.
2. Make the Marinade: In a medium-sized bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic (peel and finely chop the garlic cloves), chopped fresh basil, chopped fresh oregano, salt, and freshly ground black pepper. Whisk until the marinade is well combined and slightly emulsified. Taste and adjust seasoning as needed, adding more salt, pepper, or balsamic vinegar to your preference.
3. Marinate the Vegetables: Place the prepared bell peppers, zucchini, red onion, mushrooms, and artichoke hearts in the bowl with the marinade. Gently toss the vegetables to ensure they are evenly coated with the marinade. Cover the bowl with plastic wrap or a lid and let the vegetables marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor. Longer marinating times will infuse the vegetables with more flavor, but avoid marinating for too long (over 4 hours) as the balsamic vinegar can start to make the vegetables too soft.
4. Soak Wooden Skewers (if using): If you are using wooden skewers, soak them in water for at least 30 minutes while the vegetables are marinating. This will prevent them from burning on the grill. If using metal skewers, this step is not necessary.
5. Assemble the Skewers: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Remove the marinated vegetables from the refrigerator. Thread the vegetables onto the skewers in a colorful and appealing pattern. You can alternate vegetables like bell pepper, zucchini, red onion, mushroom, artichoke heart, cherry tomato, and olive. Try to keep a variety of colors and textures on each skewer. Don’t overcrowd the skewers; leave a little space between the vegetables for even cooking. You should get approximately 8-10 skewers depending on the size of your vegetables and skewers.
6. Grill the Skewers: Lightly oil the grill grates to prevent sticking. Place the vegetable skewers on the preheated grill. Grill for about 8-12 minutes, turning them occasionally, until the vegetables are tender-crisp and have grill marks. The grilling time will vary depending on the heat of your grill and the size of your vegetables. You want the vegetables to be cooked through but still have a slight bite, not mushy. Cherry tomatoes will soften and may slightly burst, and bell peppers should become slightly charred and tender.
7. Garnish and Serve: Once the skewers are grilled to your liking, remove them from the grill and place them on a serving platter. You can drizzle any remaining marinade over the skewers for extra flavor, or reserve some fresh marinade to serve as a dipping sauce on the side. Garnish with extra fresh basil or oregano leaves for a pop of color and fresh aroma, if desired. Serve the Grilled Veggie Antipasto Skewers warm or at room temperature as an appetizer, side dish, or part of a larger antipasto platter.

Nutrition Facts

(Per serving, approximately 2 skewers – nutritional values are estimates and can vary based on specific ingredients and serving size)

• Servings: 4-5
• Calories per serving: Approximately 250-300 kcal
• Fat: 18-22g
• Saturated Fat: 2-3g

Note: These values are estimations and can vary depending on specific ingredients used and portion sizes. For accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 30 minutes (includes vegetable washing, chopping, and marinade preparation)
• Marinating Time: 30 minutes to 2 hours (for optimal flavor infusion)
• Cook Time: 8-12 minutes (grilling time on medium-high heat)
• Total Time: Approximately 1 hour to 2 hours 30 minutes (including marinating)

This recipe is quick to prepare, especially if you marinate the vegetables ahead of time. The active cooking time on the grill is relatively short, making it a great option for a fast and flavorful meal or appetizer.

How to Serve

Grilled Veggie Antipasto Skewers are incredibly versatile and can be served in numerous ways to complement various occasions and meals. Here are some ideas:

• As an Appetizer:
  • Classic Antipasto Platter: Arrange the skewers on a large platter alongside other antipasto favorites like cured olives, cheeses (like mozzarella or provolone), crusty bread, and roasted red peppers.
  • Dipping Sauces: Serve with a variety of dipping sauces such as:
    • Homemade Pesto: Basil pesto, sun-dried tomato pesto, or roasted red pepper pesto.
    • Hummus: Classic hummus, roasted garlic hummus, or white bean hummus.
    • Tzatziki Sauce: Cool and refreshing yogurt-based sauce with cucumber and garlic.
    • Balsamic Glaze: For an extra touch of sweetness and tang.
    • Whipped Feta Dip: Creamy and tangy feta dip with herbs.
• As a Side Dish:
  • Grilled Main Courses: Pair them with grilled chicken, fish, steak, or vegetarian burgers for a complete and balanced meal.
  • Pasta Dishes: Serve alongside pasta salads, pesto pasta, or creamy tomato pasta for an Italian-inspired feast.
  • Grain Bowls: Add grilled veggie skewers to quinoa bowls, couscous salads, or farro bowls for extra flavor and vegetables.
  • Salads: Place skewers atop a bed of mixed greens with a light vinaigrette for a heartier salad.
• As a Vegetarian Main Course:
  • Veggie Skewer Platter: Create a platter featuring only grilled veggie skewers, offering a colorful and satisfying vegetarian meal.
  • Grilled Halloumi or Tofu: Combine the veggie skewers with grilled halloumi cheese or marinated tofu skewers for added protein and substance.
  • Pita Bread or Wraps: Serve the grilled vegetables in warm pita bread or wraps with hummus, tzatziki, or other Mediterranean sauces for a delicious vegetarian sandwich option.
• Serving Temperature:
  • Warm: Serve immediately off the grill for the best smoky flavor and warm, tender vegetables.
  • Room Temperature: These skewers are also delicious at room temperature, making them perfect for picnics, potlucks, or make-ahead appetizers.
• Garnishes:
  • Fresh Herbs: Garnish with extra fresh basil, oregano, or parsley for added freshness and visual appeal.
  • Lemon Wedges: Serve with lemon wedges for squeezing over the skewers to brighten the flavors.
  • Crumbled Feta Cheese: Sprinkle with crumbled feta cheese for a salty and creamy finish.
  • Toasted Pine Nuts or Sesame Seeds: Add a sprinkle of toasted pine nuts or sesame seeds for texture and nutty flavor.

Additional Tips for Perfect Grilled Veggie Antipasto Skewers

1. Vegetable Variety is Key: Don’t be afraid to experiment with different vegetables based on your preferences and what’s in season. Consider adding bell peppers of all colors, different types of mushrooms (like portobello or shiitake), eggplant cubes, or even chunks of summer squash. The more variety, the more interesting the flavors and textures will be.
2. Cut Vegetables Uniformly: For even cooking, try to cut the vegetables into roughly the same size pieces. This ensures that everything cooks at a similar rate and prevents some vegetables from being overcooked while others are still undercooked.
3. Don’t Skip the Marinating: Marinating the vegetables is crucial for infusing them with flavor and helping them become tender on the grill. The balsamic vinegar in the marinade also helps to tenderize the vegetables slightly. Even a short 30-minute marinade makes a noticeable difference, but longer marinating (up to 2 hours) will result in even more flavorful vegetables.
4. Soak Wooden Skewers Properly: If using wooden skewers, ensure they are soaked in water for at least 30 minutes, preferably an hour, before grilling. This prevents them from catching fire and burning on the grill, ensuring your skewers hold together and your vegetables cook properly.
5. Preheat Your Grill and Oil the Grates: A preheated grill ensures that the vegetables cook quickly and develop nice grill marks. Lightly oiling the grill grates with cooking oil (like olive oil or vegetable oil) using tongs and a paper towel or a silicone brush will prevent the vegetables from sticking to the grill and tearing when you try to flip them.
6. Grill Over Medium-High Heat: Grilling over medium-high heat allows the vegetables to cook through while still developing a nice char on the outside. Avoid grilling over too high heat, which can burn the outside of the vegetables before they are cooked through, or too low heat, which can result in steamed vegetables without grill marks.
7. Don’t Overcrowd the Skewers or the Grill: Leave a little space between vegetables on the skewers and between skewers on the grill. This allows for better air circulation and even cooking. Overcrowding can steam the vegetables instead of grilling them.
8. Turn Skewers Regularly: Turn the skewers every few minutes while grilling to ensure even cooking and prevent burning on one side. This will help the vegetables cook uniformly and develop grill marks on all sides. Use tongs to gently flip the skewers.

FAQ – Frequently Asked Questions

Q1: Can I use different vegetables for these skewers?
A: Absolutely! This recipe is very versatile. You can use a wide variety of vegetables based on your preferences and what’s in season. Good alternatives or additions include eggplant, yellow squash, sweet potatoes (pre-boiled slightly for faster grilling), corn on the cob (cut into rounds), asparagus, and broccoli florets (blanched first).

Q2: Can I make these skewers ahead of time?
A: Yes, you can prepare the vegetable skewers ahead of time. You can chop the vegetables and marinate them up to 24 hours in advance. Assemble the skewers a few hours before grilling and keep them refrigerated until ready to grill. However, it’s best to grill them closer to serving time for the best texture and flavor. Grilled skewers can be made a few hours ahead and kept at room temperature or gently reheated if needed.

Q3: How do I prevent the vegetables from sticking to the grill?
A: To prevent sticking, make sure your grill grates are clean and preheated. Lightly oil the grates with cooking oil just before placing the skewers on the grill. Also, ensure the vegetables are well-coated in the marinade, as the oil in the marinade helps to prevent sticking. Avoid overcrowding the grill, as this can also contribute to sticking.

Q4: Can I use a different marinade?
A: Yes, you can definitely customize the marinade to your liking. Other marinade options include:
* Lemon Herb Marinade: Olive oil, lemon juice, garlic, oregano, thyme, rosemary.
* Italian Herb Marinade: Olive oil, red wine vinegar, garlic, Italian seasoning, red pepper flakes.
* Balsamic Herb Marinade: Olive oil, balsamic vinegar, Dijon mustard, honey, thyme, rosemary.
* Spicy Marinade: Olive oil, lime juice, soy sauce, ginger, garlic, chili flakes.

Q5: Can I grill these skewers indoors if I don’t have an outdoor grill?
A: Yes, you can grill these skewers indoors using a grill pan or a stovetop grill. Heat the grill pan over medium-high heat and follow the same grilling instructions as you would for an outdoor grill. You can also broil the skewers in the oven, but watch them carefully to prevent burning.

Q6: Are these skewers vegan and gluten-free?
A: Yes, these Grilled Veggie Antipasto Skewers are naturally vegan and gluten-free, making them suitable for a wide range of dietary needs. Ensure your marinated artichoke hearts are also vegan and gluten-free if purchasing pre-marinated ones (check ingredient labels).

Q7: How should I store leftover grilled vegetable skewers?
A: Store leftover grilled vegetable skewers in an airtight container in the refrigerator for up to 3-4 days. They can be enjoyed cold or reheated. To reheat, you can gently warm them in a skillet over medium heat, in the oven at a low temperature, or even briefly microwave them. Keep in mind that reheated vegetables might be slightly softer than freshly grilled ones.

Q8: Can I add protein to these skewers to make them a more substantial meal?
A: Yes, you can easily add protein to these skewers. For vegetarian options, consider adding grilled halloumi cheese, firm tofu cubes (marinated and pressed), or chickpeas (though they might be trickier to skewer). For non-vegetarian options, you could add grilled chicken pieces, shrimp, or Italian sausage chunks to the skewers for a heartier meal. Just ensure that any protein you add is cooked to a safe internal temperature.

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