Time: 45 minutes
Yield: 8 servings
If these summertime favorites were at the end of a rainbow, you'd be happier than if you found a pot of gold! Grilled Rainbow Veggie Skewers immediately catch the eye with their vivid display of colorful vegetables. Then your tastebuds get to enjoy the vibrancy for themselves: the crispy, savory char from the grill mixes with the juicy, bright, and sweet bell peppers and zucchini, and the spicy red onions. Every bite is infused with a fragrant garlic herb sauce that only adds sparkle to this rainbow. Grilled Rainbow Veggie Skewers puts a bow on your barbecue and adds a little extra color to your cookout!
Ingredients
For the vegetable skewers: • 2 medium red onions • 2 red bell peppers • 2 orange bell peppers • 2 yellow bell peppers • 2 green bell peppers • 4 medium zucchinis For the garlic herb sauce: • 1/3 cup olive oil • 5 cloves garlic, minced • 3 tablespoons fresh parsley, minced • 3 tablespoons fresh cilantro, minced • 1 teaspoon fresh rosemary, minced • salt, to taste • freshly ground black pepper, to taste For grilling and serving: • olive oil, to taste, for brushing • balsamic vinegar, optional, for servingDirections
Soak 16-24 wooden skewers in water for at least 15-30 minutes. The number of skewers you need will depend on the size of the vegetables.
Preheat the grill to medium-high heat.
Peel and slice the red onions in half.
Chop each red onion half into thirds.
Seed and chop each of the red, orange, yellow, and green bell peppers into 1-inch pieces.
Chop the zucchinis into 1/2-inch rounds.
In a medium bowl, whisk together 1/3 cup olive oil with the garlic, parsley, cilantro, rosemary, salt, and pepper.
Skewer the vegetables by alternating the red onion, zucchini, and red, orange, yellow, and green peppers.
Brush the skewers with a light layer of olive oil.
Place the skewers on the grill and cook until the vegetables are just softening and browning at the edges, about 5-8 minutes per side.
Transfer the skewers from the heat.
Drizzle the skewers with the garlic herb sauce and balsamic vinegar.
Serve.
