Marinated Vegetable Skewers

Jessica

🍽️✨ The taste ambassador

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Summer is synonymous with grilling in our home, and nothing screams summer BBQ quite like colorful, flavorful skewers sizzling on the grill. This year, I wanted to move beyond the usual burgers and chicken and focus on the vibrant bounty of summer vegetables. That’s how these Marinated Vegetable Skewers were born, and let me tell you, they were an instant hit! Even my veggie-skeptic kids couldn’t resist the smoky char and the tangy marinade. The best part? They are incredibly easy to prepare, bursting with fresh flavors, and a healthy and delicious way to enjoy the season’s best produce. These skewers have become a regular feature at our family gatherings, and I’m thrilled to share this recipe that’s sure to become a summer staple in your home too.

Ingredients

Bell Peppers: (2 large, assorted colors) – Provide a sweet and slightly smoky flavor, and vibrant colors for visual appeal. Choose red, yellow, and orange for the best mix.
Red Onion: (1 large) – Adds a pungent and slightly sweet flavor that mellows beautifully when grilled, and a nice textural contrast.
Zucchini: (2 medium) – Offers a mild, slightly sweet taste and a tender texture when cooked.
Yellow Squash: (2 medium) – Similar to zucchini, yellow squash brings a delicate flavor and soft texture to the skewers.
Cherry Tomatoes: (1 pint) – Burst with juicy sweetness and add a delightful pop of flavor.
Mushrooms: (1 pound, cremini or button) – Provide an earthy, umami flavor and a meaty texture.
Eggplant: (1 medium) – Adds a slightly smoky and rich flavor with a tender, almost creamy texture when grilled.
Olive Oil: (½ cup) – Forms the base of the marinade, adding richness and helping the vegetables to char nicely on the grill.
Lemon Juice: (¼ cup, freshly squeezed) – Brightens the marinade with acidity and complements the flavors of the vegetables.
Balsamic Vinegar: (2 tablespoons) – Adds a touch of sweetness and depth of flavor to the marinade.
Garlic: (4 cloves, minced) – Infuses the marinade with a pungent and savory aroma.
Dried Oregano: (1 tablespoon) – Provides a classic Mediterranean herb flavor that pairs perfectly with vegetables.
Dried Basil: (1 tablespoon) – Adds a sweet and aromatic herb note to the marinade.
Dried Thyme: (1 teaspoon) – Lends a subtle earthy and slightly minty flavor to the marinade.
Red Pepper Flakes: (½ teaspoon, optional) – Adds a touch of heat to the marinade, if desired. Omit for a milder flavor.
Salt: (1 teaspoon, or to taste) – Enhances the flavors of all the ingredients.
Black Pepper: (½ teaspoon, freshly ground, or to taste) – Adds a pungent and aromatic spice.
Fresh Parsley: (¼ cup, chopped, for garnish) – Provides a fresh, herbaceous finish and a pop of green color.
Wooden or Metal Skewers: (12-16) – To thread the vegetables onto for grilling. If using wooden skewers, remember to soak them.

Instructions

Prepare the Vegetables: Begin by washing all the vegetables thoroughly under cold running water. For the bell peppers, remove the stems, seeds, and membranes, then cut them into approximately 1-inch squares. Peel the red onion and cut it into wedges that are about 1-inch thick. Trim the ends off the zucchini and yellow squash and cut them into ½-inch thick rounds. If using larger mushrooms, cut them in half or quarters so they are roughly the same size as the other vegetables. If using eggplant, trim the ends and cut it into 1-inch cubes. Leave cherry tomatoes whole.
Make the Marinade: In a large bowl, whisk together the olive oil, lemon juice, balsamic vinegar, minced garlic, dried oregano, dried basil, dried thyme, red pepper flakes (if using), salt, and black pepper. Whisk until all ingredients are well combined and the marinade is emulsified.
Marinate the Vegetables: Add all the prepared vegetables (bell peppers, red onion, zucchini, yellow squash, cherry tomatoes, mushrooms, and eggplant) to the bowl with the marinade. Toss gently but thoroughly to ensure all the vegetables are evenly coated in the marinade.
Marinate Time: Cover the bowl with plastic wrap or a lid and place it in the refrigerator to marinate. Allow the vegetables to marinate for at least 30 minutes, or ideally for 1-2 hours. Marinating longer will allow the flavors to penetrate deeper into the vegetables, resulting in more flavorful skewers. If marinating for longer than 2 hours, be mindful that the tomatoes and zucchini can become a bit soft.
Soak Wooden Skewers (if using): If you are using wooden skewers, soak them in water for at least 30 minutes before assembling the skewers. This will prevent them from burning on the grill.
Assemble the Skewers: Preheat your grill to medium heat (around 350-400°F or 175-200°C). Remove the marinated vegetables from the refrigerator. Thread the vegetables onto the skewers, alternating colors and types for an attractive presentation. You can arrange them in any order you like, but try to keep similar vegetables together for even cooking (e.g., groups of peppers, groups of onions). Don’t overcrowd the skewers; leave a little space between the vegetables for even cooking and charring.
Grill the Skewers: Lightly oil the grill grates to prevent sticking. Place the vegetable skewers on the preheated grill. Grill for 8-12 minutes, turning them occasionally, until the vegetables are tender-crisp and nicely charred on all sides. The exact grilling time will depend on the heat of your grill and the size of the vegetable pieces. Keep a close eye on them to prevent burning, especially the cherry tomatoes and bell peppers which can char quickly.
Check for Doneness: To check if the vegetables are done, pierce a piece of bell pepper or zucchini with a fork. It should be tender but still have a slight bite. The tomatoes should be softened and slightly blistered.
Rest and Garnish: Once the skewers are cooked to your liking, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, resulting in more flavorful and tender vegetables. Garnish the grilled vegetable skewers with freshly chopped parsley.
Serve: Serve the marinated vegetable skewers immediately while they are still warm and flavorful. They can be enjoyed as a side dish, a vegetarian main course, or as part of a larger BBQ spread.

Nutrition Facts

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

Servings: 6
Calories: 220 kcal
Fat: 17g

Preparation Time

Prep Time: 30 minutes (includes vegetable preparation and marinade making)
Marinating Time: 30 minutes – 2 hours (recommended for best flavor)
Cook Time: 8-12 minutes (grilling time)
Total Time: 1 hour 8 minutes – 2 hours 42 minutes (including marinating)

These Marinated Vegetable Skewers are quick to prepare, especially if you marinate them ahead of time. The active cooking time on the grill is minimal, making them perfect for a fast and healthy summer meal.

How to Serve

These versatile Marinated Vegetable Skewers can be served in a variety of ways, making them a fantastic addition to any meal:

As a Side Dish:
- BBQ Side: Perfect alongside grilled burgers, chicken, fish, or steak for a balanced and flavorful BBQ feast.
- Salad Companion: Serve with a fresh summer salad like a Caprese salad, Greek salad, or quinoa salad for a light and refreshing meal.
- Grain Bowls: Pair with grain bowls featuring quinoa, rice, or couscous, adding a burst of grilled flavor and nutrients.
As a Vegetarian Main Course:
- Protein Boost: Serve with grilled halloumi cheese, tofu, or tempeh for a complete vegetarian protein-rich meal.
- Dipping Sauces: Offer a selection of dipping sauces like hummus, tzatziki, pesto, or a balsamic glaze to enhance the flavors and make it a fun and interactive meal.
- Pita Pockets: Stuff the grilled vegetables into warm pita pockets with hummus, feta cheese, and a drizzle of tahini for a delicious vegetarian sandwich.
Party and Gathering Food:
- Appetizer Skewers: Cut the vegetables into smaller pieces and thread them onto shorter skewers for easy-to-handle appetizers at parties or potlucks.
- Buffet Table: Include them on a buffet table as a healthy and colorful option that caters to both vegetarians and meat-eaters alike.
- Picnics and Outdoor Events: Perfect for picnics and outdoor gatherings as they can be easily transported and enjoyed at room temperature or slightly warm.

Additional Tips for Perfect Marinated Vegetable Skewers

Choose Vegetables Wisely: Select vegetables that hold up well to grilling and have different textures and flavors. Firm vegetables like bell peppers, onions, zucchini, squash, and eggplant are ideal. Cherry tomatoes and mushrooms add softer textures and juicy bursts of flavor.
Cut Vegetables Uniformly: Cut the vegetables into roughly equal sizes to ensure they cook evenly on the skewers. This prevents some vegetables from being overcooked while others are still raw.
Don’t Overcrowd the Skewers: Leave a little space between the vegetables on the skewers. Overcrowding can prevent proper airflow and result in steamed instead of grilled vegetables. Spacing allows for better charring and even cooking.
Marinate for Flavor: Marinating is key to infusing the vegetables with flavor and tenderizing them slightly. Marinating for at least 30 minutes, and up to 2 hours, is recommended for the best results. Don’t marinate for too long though, especially delicate vegetables like tomatoes and zucchini as they can become mushy.
Soak Wooden Skewers: If using wooden skewers, always soak them in water for at least 30 minutes before grilling. This prevents them from burning and catching fire on the grill. Metal skewers are a reusable and convenient alternative that don’t require soaking.
Grill at Medium Heat: Grilling at medium heat (around 350-400°F or 175-200°C) allows the vegetables to cook through without burning on the outside. If your grill is too hot, the outside will char too quickly before the inside is tender.
Turn Skewers Regularly: Turn the skewers frequently while grilling to ensure even cooking and charring on all sides. This also prevents them from sticking to the grill grates.
Add Variety to Marinade: Get creative with your marinade! Experiment with different herbs and spices like rosemary, paprika, cumin, or chili powder. You can also add a touch of sweetness with honey or maple syrup, or a smoky flavor with smoked paprika or liquid smoke.

Frequently Asked Questions (FAQ)

Q1: What are the best vegetables to use for skewers?
A: The best vegetables for skewers are those that hold their shape well when grilled and offer a variety of textures and flavors. Excellent choices include bell peppers, onions, zucchini, yellow squash, eggplant, mushrooms, and cherry tomatoes. You can also add broccoli florets, cauliflower florets (blanch them slightly first), asparagus spears, or even chunks of pineapple for a sweeter twist.

Q2: Can I marinate the vegetables overnight?
A: While marinating for 30 minutes to 2 hours is ideal, you can marinate the vegetables for up to 4 hours in the refrigerator. However, avoid marinating for longer periods, especially with acidic marinades, as it can make some vegetables, like tomatoes and zucchini, become too soft or mushy.

Q3: Can I bake these vegetable skewers in the oven instead of grilling?
A: Yes, you can definitely bake these vegetable skewers in the oven. Preheat your oven to 400°F (200°C). Place the assembled skewers on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the vegetables are tender-crisp and slightly caramelized. Broil for the last few minutes for extra charring, if desired, but watch carefully to prevent burning.

Q4: Can I make these skewers ahead of time?
A: You can prepare the vegetables, make the marinade, and marinate the vegetables up to a day in advance. Assemble the skewers a few hours before grilling or baking. Grilled or baked skewers are best served immediately for optimal texture and flavor, but you can reheat leftovers gently in the oven or microwave.

Q5: Are these vegetable skewers vegetarian and vegan?
A: Yes, this recipe for Marinated Vegetable Skewers is naturally vegetarian and vegan, as it contains only vegetables and a plant-based marinade. Ensure all your ingredients, especially the balsamic vinegar, are vegan if strictly following a vegan diet.

Q6: Can I add meat to these skewers?
A: While this recipe is designed for vegetables, you can certainly add meat if you wish. Chicken, beef, or shrimp would pair well with this marinade. If adding meat, cut it into similar-sized pieces as the vegetables and marinate it separately according to meat-specific marinating times and safety guidelines. Thread the meat and vegetables onto separate skewers or alternate them on the same skewer, ensuring the meat is cooked to a safe internal temperature.

Q7: Are these skewers kid-friendly?
A: Yes, these vegetable skewers can be very kid-friendly! The colorful presentation and the slightly sweet marinade can make vegetables more appealing to children. Involve kids in the preparation process – washing vegetables, threading skewers – to encourage them to try them. You can also offer kid-friendly dipping sauces like ranch dressing or ketchup.

Q8: 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. Reheat them gently in the oven, microwave, or on the grill until warmed through. Keep in mind that the texture of the vegetables may soften slightly upon reheating. They are also delicious cold, added to salads or wraps.