Description
Colorful grilled skewers of zucchini, red onions, and multicolored bell peppers tossed in a garlic herb sauce. Tossed with extra virgin olive oil for smoky grill marks and balanced with tangy balsamic vinegar for a vibrant vegetarian dish.
Ingredients
4 medium red onions
4 medium zucchini, sliced
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
2 green bell peppers
3 tbsp olive oil
Balsamic vinegar, to taste
2 cloves garlic, minced
1 tbsp flat-leaf parsley, chopped
1 tbsp cilantro, chopped
1 tsp rosemary, chopped
Salt, to taste
Black pepper, to taste
Instructions
Peel and halve red onions. Slice each half into sixths to create 6 pieces per onion.
Seed and dice bell peppers into 1-inch cubes, preserving color distribution.
Cut zucchini into 0.5-inch rounds, patting dry with paper towels to prevent steaming.
Soak 8-12 wooden skewers in water for 15-30 minutes to prevent charring.
Alternately thread red onion, zucchini, and pepper pieces onto skewers for even weight distribution.
Brush skewers with olive oil and season with garlic, parsley, cilantro, rosemary, salt, and pepper.
Grill over medium-high heat for 8-12 minutes, rotating occasionally until charred and tender.
Lightly drizzle with balsamic vinegar before serving.
Notes
Use English zucchini for firmer texture
Swap green bell peppers for poblano peppers for smoky heat
Dice herbs fresh for maximum aroma
Soak skewers in water to prevent burning
Serve with pita bread or over quinoa for a complete meal
- Prep Time: 20
- Cook Time: 12
- Category: Dinner
- Method: Grilling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 skewer
- Calories: 95
- Sugar: 3g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg