Summer Vegetable Skewers Recipes

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GRILLED VEGGIE SKEWERS



Grilled Veggie Skewers image

Yummy way to eat grilled vegetables.

Provided by audrey

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 30m

Yield 4

Number Of Ingredients 13

8 wooden or bamboo skewers
2 zucchinis, cut into 1-inch slices
2 yellow squash, cut into 1-inch slices
½ pound whole fresh mushrooms
1 red onion, cut into chunks
12 cherry tomatoes
1 fresh pineapple, cut into chunks
1 red bell pepper, cut into chunks
⅓ cup olive oil
1 ½ teaspoons dried basil
¾ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 60.3 g, Fat 19.3 g, Fiber 9.4 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 316.1 mg, Sugar 40.7 g

GRILLED VEGETABLES SKEWERS



Grilled Vegetables Skewers image

I most often use metal skewers for threading veggies, but bamboo skewers will work too. If using wooden skewers, soak the skewers in water for at least 15-30 minutes so they don't burn on the grill.

Provided by Heidi

Categories     Side Dish

Time 30m

Number Of Ingredients 9

1 ear corn (, husk removed)
1 zucchini
1 yellow summer squash
1/2 red bell pepper (, seeded and cored)
1/2 red onion
8 brown mushrooms
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 119 kcal, Carbohydrate 12 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 590 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SUMMER VEGETABLE SKEWERS



Summer Vegetable Skewers image

Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft and richly flavored as they sear over the flames. In this recipe, they're quickly marinated in oregano, garlic and olive oil while the grill heats, then brightened with plenty of fresh lemon juice just before serving. Salting them for 10 or so minutes before grilling helps season them through and through, but you can skip that step if you're short on time.

Provided by Melissa Clark

Categories     skewers and kebabs, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds zucchini or eggplant, or a combination, cut into 1-inch cubes
Fine sea salt
2 fat garlic cloves, finely grated, pressed or minced
2 tablespoons minced fresh oregano or marjoram
1/4 teaspoon red-pepper flakes
1/3 cup extra-virgin olive oil, plus more for serving
Lemon wedges, for serving
Flaky sea salt, for serving

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.

SUMMER VEGGIE KEBABS



Summer Veggie Kebabs image

Provided by Guy Fieri

Time 45m

Yield 6 servings

Number Of Ingredients 12

4 baby bell peppers
2 large shallots, peeled, halved
1 chayote squash, seeded, cut into 1 1/2-inch chunks
1 yellow summer squash, cut into 1 1/2-inch chunks
4 flat metal skewers
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
2 tablespoons agave syrup
1/2 lemon, juiced

Steps:

  • Carefully arrange the prepared vegetables onto skewers, and put them on a baking sheet. Combine the olive oil, salt, pepper, cumin, paprika, agave and lemon juice in a small bowl. Brush the marinade on the kebabs and let marinate for 15 minutes.
  • Preheat a grill or grill pan to medium heat. Put the skewers on the grill and cook on all sides, about 6 minutes total. Arrange the skewers on a serving platter and serve.

SUMMER VEGETABLE KABOBS



Summer Vegetable Kabobs image

I know. I know...Another grilled summer vegetable recipe; but this one is quick and super easy. Saw this recipe in a flyer from one of our local hospitals (United Health Services).

Provided by Suzie

Categories     Summer

Time 34m

Yield 4 serving(s)

Number Of Ingredients 9

2 yellow squash
1 green pepper
1 red pepper
1 red onion
1/2 lb button mushroom
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt
pepper

Steps:

  • Wash veggies well; cut into 1-inch pieces.
  • Mix olive oil, vinegar, salt and pepper (to your liking) in a small bowl.
  • Combine dressing and veggies in a resealable plastic bag, toss to coat.
  • Marinate for at least 30 minutes.
  • Place veggies on wooden skewers and grill over medium-high heat for approximately 4 minutes on each side.
  • TIP: Soak wooden skewers in water at least one hour to prevent from buring on the grill.

SUMMER BEEF SKEWERS



Summer Beef Skewers image

"The marinade that seasons these summery skewers has a robust flavor that friends and family love," relates Cheryl Arnold of Lake Zurich, Illinois. They're a breeze to marinate ahead of time, then assemble before grilling.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 cup pineapple juice
1 cup red wine or beef broth
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1 medium onion, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
3/4 pound cherry tomatoes
1/2 pound whole fresh mushrooms
3 small zucchini, cut into 1/2-inch slices
2 small yellow summer squash, cut into 1/2-inch slices
2 pounds beef sirloin tip steak, cut into 1-1/4-inch cubes
Hot cooked rice, optional

Steps:

  • In a bowl, combine the first eight ingredients and mix well. Pour 1 cup into a shallow dish; add vegetables. Pour remaining marinade into another shallow dish; add beef. Cover and refrigerate both for 4-6 hours or overnight, turning occasionally., Drain and discard marinade from beef. Drain and reserve marinade from vegetables. On metal or soaked wooden skewers, alternately thread beef, tomatoes, mushrooms, zucchini and summer squash., Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve kabobs over rice if desired.

Nutrition Facts : Calories 266 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 459mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

ROASTED VEGGIE SKEWERS RECIPE BY TASTY



Roasted Veggie Skewers Recipe by Tasty image

Here's what you need: olive oil, lemon juice, dried oregano, salt, pepper, zucchinis, cremini mushroom, medium red onions, red bell peppers, yellow bell peppers, bamboo skewer

Provided by Tasty

Categories     Lunch

Time 30m

Yield 8 skewers

Number Of Ingredients 11

¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 zucchinis, sliced into rounds
3 cups cremini mushroom
2 medium red onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
8 skewers bamboo skewer, soaked in water for 20 minutes

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!

Nutrition Facts : Calories 116 calories, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, Sugar 7 grams

GRILLED MOROCCAN VEGETABLE SKEWERS



Grilled Moroccan Vegetable Skewers image

It's getting ot be that time of the summer when you may need some new ideas for what to do with those summer veggies in your garden. Here's an idea for your grill that is sure to please. Cuisine at Home suggests you serve this dish with couscous. Prep time includes time to soak the wooden skewers.

Provided by Bev I Am

Categories     Peppers

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon garlic, chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pinch cayenne
1 pinch turmeric
1 lemon, juice of
1 zucchini, cut into 1 inch thick rounds
1 yellow squash, cut into 1 inch thick rounds
1/2 large red bell pepper, seeded, cut into chunks
3 fresh pineapple, 1 inch thick rings, cut into quarters
12 asparagus, cut into 3 inch lengths

Steps:

  • Soak 12" wooden skewers in water for at least 30 minutes.
  • Combine parsley, oil, garlic, seasonings, and lemon juice in a bowl.
  • Add vegetables and pineapple to the marinade. Let stand at least 10 minutes before skewering.
  • Thread vegetables and pineapple onto soaked skewers.
  • Preheat grill to medium-high; spray grates with nonstick spray.
  • Lightly coat both sides of vegetables with nonstick spray.
  • If using a gas grill, turn off one side; on a charcoal grill, push the coals to one side.
  • Lay the skewers on the grate with the vegetables over the hot side, handles over the cooler side.
  • Grill, covered, until vegetables are cooked and lightly charred, about 3 minutes.
  • Turn, baste with any remaining marinade, and grill 2-3 minutes more.

Nutrition Facts : Calories 167, Fat 5.7, SaturatedFat 0.8, Sodium 166.9, Carbohydrate 30.6, Fiber 6, Sugar 18.9, Protein 4.2

SIRLOIN AND SUMMER-VEGETABLE KEBABS WITH CHIMICHURRI



Sirloin and Summer-Vegetable Kebabs with Chimichurri image

When you have a craving for that smoky, charred flavor, fire up the coals and thread veggies, onion, and balsamic-vinegar-marinated beef onto skewers. Serve the grilled kebabs drizzled with zesty chimichurri, a thick fresh-herb sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 14

1 pound beef sirloin tips (cut into 1 1/2-inch pieces)
2 tablespoons plus 2 teaspoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper
1 medium zucchini
1 small yellow summer squash
1 onion
1 red bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh oregano
2 minced garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon coarse salt

Steps:

  • Marinate beef sirloin tips in 2 tablespoons balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.
  • Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Grill for 7 to 8 minutes per side. Whisk together parsley, fresh oregano, garlic cloves, extra-virgin olive oil, balsamic vinegar, fresh lemon juice, and coarse salt. Drizzle sauce over kebabs.

GRILLED VEGETABLE SKEWERS



Grilled Vegetable Skewers image

My mother and I love to eat vegetables the most flavorful way-grilled! Seasoned with fresh herbs, these colorful kabobs showcase the best of summer's bounty. -Susan Bourque of Danielson, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 medium ear fresh or frozen sweet corn, thawed and quartered
1 small zucchini, quartered
1/4 small red onion, halved
4 cherry tomatoes
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes. , On two metal or soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes. Lightly coat vegetables with cooking spray. In a small bowl, combine the seasonings; sprinkle over vegetables. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill vegetables, covered, over medium heat or broil 4 in. from the heat for 6-12 minutes or until vegetables are tender, turning frequently.

Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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From recipetips.com


GRILLED SUMMER VEGETABLE PLATTER RECIPE | MYRECIPES
Step 2. Preheat grill to 350° to 400° (medium-high) heat. Thread tomatoes 1 inch apart onto skewers. Snap off and discard tough ends of asparagus. Step 3. Brush zucchini, next 5 ingredients, tomatoes, and asparagus with olive oil; sprinkle with desired amount of salt and black pepper. Step 4.
From myrecipes.com


TOMATO-PEACH CAPRESE SKEWERS RECIPE - PUREWOW
1 hour ago Ingredients Directions Nutrition Ratings. 6 to 8 servings. Small wooden skewers, as needed. 3 ripe peaches, pitted and sliced. One 8-ounce container bocconcini (mini mozzarella balls) 1 bunch fresh basil. 6 slices prosciutto, torn. 1 pint cherry tomatoes. Balsamic glaze, for drizzling (optional)
From purewow.com


ITALIAN PORK KABOBS WITH SUMMER VEGETABLES - LIZS HEALTHY TABLE
2018-06-27 Whisk in oil. Add basil, oregano, and garlic. Add pork loin and toss to coat. Let marinate 2 to 4 hours in the refrigerator. (If you're in a rush, you can marinate for a few minutes.) Spread zucchini and bell peppers on top of pork, season with remaining ½ teaspoon salt, and let stand 5 minutes. Stir to coat with marinade.
From lizshealthytable.com


GREEK GRILLED VEGGIE SKEWERS – A COUPLE COOKS
2017-08-23 Soak the skewers for 1 hour. Heat a grill to medium low heat. Start the Pesto Quinoa. Chop the bell pepper, onion, summer squash, and zucchini into bite-sized pieces and place them in a large bowl with the cherry tomatoes. Chop the mint; save out a pinch for the halloumi (below).
From acouplecooks.com


SUMMER FRUIT SKEWERS | SOUTHERN LIVING
Step 1. Using cookie cutters, press firmly down on slices of watermelon and apple, creating various star shapes. Toss the apple shapes in lemon juice if needed to prevent browning. Advertisement. Step 2. Arrange watermelon, blueberries, and apple on wooden skewers or straws. Serve skewers with yogurt for dipping.
From southernliving.com


17 VEGETARIAN SKEWERS PERFECT FOR SUMMER MEATLESS …
2016-07-04 Here are 17 gorgeous grilled skewers to serve up for your Meatless Mondays this summer. 1. Grilled Tofu + Veggie Skewers: These smokey, chipotle-smothered tofu and veggie skewers were created with “the sad vegetarian at the cookout” in mind. Put ’em on the grill and they’re good to go in 10-15 minutes. (via My Plant Based Kitchen) 2.
From brit.co


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