Edible Vegetable Skewers Recipes

GRILLED VEGETABLES SKEWERS

Steps:

• Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.
• Cut the vegetables into 1/2" slices or chunks. Thread the vegetables on the skewers alternating the veggies, until you've reached the end of the skewer. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
• Grill the vegetables with the lid closed until tender and lightly charred, turning every 3-5 minutes. Serve warm or at room temperature.

GRILLED VEGGIE SKEWERS

Steps:

• Soak skewers in water for 10 to 20 minutes.
• Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
• Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
• Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

VEGGIE SKEWERS

Steps:

• If you are using wooden skewers, soak them in plenty of water for about 10 minutes if grilling on an indoor grill pan or for 30 minutes if grilling on an outdoor grill to prevent them from burning up.
• Place all of the veggies in a large bowl or baking dish. Drizzle with olive oil and season with salt, pepper, and garlic. With your hands, toss to combine well. Stick onion pieces in with the vegetables to coat with the marinade; avoid tossing once onion is added so that the onion does not fall apart.
• Alternate the vegetables with the onions on wooden or metal skewers. The onions will get nice and juicy rubbing up against the other veggies. You can do this up to a few hours before you grill them.
• Preheat a grill pan over medium-high heat.
• Arrange the skewers on the grill pan and cook, turning often, until slightly charred, about 15 minutes. Remove from grill and serve hot or at room temperature.
• *Cook's Note: To get skewer-able chunks of onions, cut the onions in half through the core and then cut each half into quarters. Remove 2 or 3 of the innermost layers, leaving the larger outermost layers. They will fit nicely on your skewers.

ROASTED VEGGIE SKEWERS RECIPE BY TASTY

Steps:

• Preheat grill to medium heat.
• Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
• Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, until there is a 1-inch gap at the top of the skewer. Brush each skewer liberally with the oil mixture.
• Repeat with the remaining skewers and vegetables.
• Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
• Enjoy!

HALLOUMI AND VEGETABLES SKEWERS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the olive oil, sweet chilli sauce, salt, and pepper.
• On soaked bamboo sticks, skewer on the halloumi cubes, then courgette chunks and cherry tomatoes. Repeat until the skewer is full. Brush the sweet chilli oil mix onto to skewer.
• On a coal BBQ, cook the steak skewers for 2-3 minutes a side, until the cheese and vegetables are soft and turn golden brown.
• Enjoy!

SUMMER VEGETABLE SKEWERS

Steps:

• Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.
• In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.
• Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.
• When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.