Grilled Veggie Skewers
Grilling veggies on skewers is a simple and effective way to achieve perfectly cooked and delicious vegetables with minimal effort.
Equipment
- 7-10 wooden or metal skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.
Ingredients
- 1 zucchini sliced in ½” coins
- 6 mini peppers sliced in half lengthways and seeded
- 1 small jalapeño sliced in half lengthways and seeded
- 1 medium red onion sliced in wedges, with core attached
- 16 mini potatoes
- olive oil
- Salt and pepper to taste
Instructions
- Par boil the Potatoes: Boil the potatoes for 8 minutes, drain the water and set aside.
- Prepare the Vegetables: Wash and chop the vegetables. Try to cut them into uniform sizes so they cook evenly on the grill.
- Preheat the Grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.
- Assemble the Skewers: Thread each vegetable onto separate skewers or alternate between different types of vegetables for a colourful presentation that will be served left on the skewer. Leave a little space between each piece to ensure even cooking.
- Drizzle the skewers with oil and season with salt & pepper.
- Grill the Skewers: Place the assembled skewers on the preheated grill. Cook for about 8-10 minutes, turning occasionally, or until the vegetables are tender and slightly charred.
- Serve and Enjoy: Once the vegetables are grilled to perfection, remove them from the skewers and transfer them onto a serving platter. Sprinkle with additional salt and pepper if desired.
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Video
Notes
Feel free to customize this recipe with your favourite vegetables.
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