Name: 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.

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.

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Instructions

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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 300
Fat: 22g
Saturated Fat: 3g