Ingredients
Scale
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 zucchini, sliced into thick rounds
- 1 yellow squash, sliced into thick rounds
- Cherry tomatoes, whole
- Red onion, cut into wedges
- Button mushrooms, whole or halved
- Fresh herbs like basil or parsley (optional)
- Olive oil for brushing
- Salt and pepper to taste
- Skewers (wooden or metal)
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- Remove the vegetables from the refrigerator and prepare all your ingredients as described.
- Preheat your grill or grill pan to medium-high heat.
- Thread the vegetables onto the skewers in a colorful pattern, mixing different types for visual appeal.
- Brush the assembled skewers with olive oil, then sprinkle with salt, pepper, and optional herbs for added flavor.
- Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally until vegetables are tender and slightly charred.
- Optionally, baste with additional olive oil or a marinade during grilling for extra taste.
- Remove from the grill and serve immediately with your favorite dip, such as hummus or ranch.
Notes
- If using wooden skewers, always soak them to prevent burning.
- Feel free to add protein like halloumi cheese for a more filling option.
- Garnish with fresh herbs for extra flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 skewer
- Calories: 50 Kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
