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For my colorful skewers, I use: - 1 zucchini, sliced into thick rounds - 1 bell pepper (red, yellow, or orange), cut into 1-inch squares - 1 red onion, cut into wedges - 1 cup cherry tomatoes, whole - 1 cup mushrooms, halved These veggies add great taste and color to each bite. Feel free to mix and match your favorites! The marinade gives the veggies a tasty boost. You will need: - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste This blend helps the flavors pop and keeps your veggies tender. To make your skewers even better, try adding: - Fresh basil leaves, for garnish These leaves add a fresh touch that makes every skewer shine. For the full recipe, check out the detailed cooking steps. Start by heating your grill to medium-high. This temperature helps get nice char marks on the veggies. If you use wooden skewers, soak them in water for 30 minutes. This step stops them from burning during grilling. Next, grab a large bowl. Add your sliced zucchini, bell pepper squares, onion wedges, cherry tomatoes, and halved mushrooms. Mix them well. In a smaller bowl, whisk together olive oil, balsamic vinegar, garlic powder, smoked paprika, salt, and black pepper. This marinade adds great flavor. Pour it over the veggies and toss them gently. Make sure all the pieces are coated evenly. Now it’s time to put the skewers together. Carefully thread the marinated veggies onto the soaked skewers. Alternate colors and shapes. This makes a pretty pattern for your dish. Once your skewers are ready, place them on the grill. Cook for about 10 to 12 minutes. Turn them often for even cooking. You want them tender and marked with grill lines. After grilling, let the skewers cool for a minute. Add fresh basil leaves on top for a burst of flavor. For the full recipe, check out the ingredients and detailed steps above. For the best grilled veggie skewers, pick fresh, colorful vegetables. Use a mix of textures and flavors. My favorites are zucchini, bell peppers, red onions, cherry tomatoes, and mushrooms. These veggies grill well and look great. You can also try eggplant or asparagus for more variety. Just keep the sizes similar for even cooking. If you use wooden skewers, soak them in water for at least 30 minutes. This step helps to keep them from burning on the grill. It is simple but very important. If you skip this, your skewers can char and break. Metal skewers do not need soaking, but use caution; they get hot! To get those perfect grill marks, grill your skewers on medium-high heat. Place them on the grill and let them sit for a few minutes before turning. This allows the veggies to sear nicely. Turn them every few minutes for even cooking. Aim for about 10-12 minutes total grilling time. You want them tender but not mushy. For more tips, check the Full Recipe! {{image_4}} You can easily boost your veggie skewers with protein. Try adding cubed chicken, shrimp, or tofu. Chicken cooks fast and takes on flavors well. Shrimp grill quickly and add a nice touch. Tofu absorbs marinades and brings a creamy texture. Aim for about 1 inch pieces for even cooking. Marinades can change the flavor of your skewers. Use soy sauce and honey for a sweet twist. A lemon and herb mix adds a fresh taste. For a spicy kick, mix sriracha with olive oil. Let your veggies soak for at least 30 minutes to soak up those flavors. Seasoning makes a big difference. Instead of garlic powder, try onion powder for a sweet touch. Cumin adds warmth and earthiness. If you want a zesty taste, use lemon zest. Experiment with your favorite herbs too, like oregano or thyme. Each will give your skewers a new vibe. After your meal, let the skewers cool down. Place any leftovers in an airtight container. They will stay fresh for up to three days. This helps keep the flavors intact and reduces waste. If you want to enjoy them later, make sure to store them properly. You can freeze grilled veggie skewers for later use. Wrap them tightly in plastic wrap or foil. Then, place them in a freezer bag. They can last up to three months in the freezer. When you want to eat them, just thaw them in the fridge overnight. Reheating the skewers brings back their delicious taste. The best way is to use an oven. Preheat it to 350°F (175°C). Place the skewers on a baking sheet. Heat them for about 10 minutes. You can also use a microwave, but the oven keeps them crisp and tasty. Remember to check the temperature to ensure they are heated through. For more details, you may want to refer to the Full Recipe. To stop veggies from sticking, use oil. Brush olive oil on the grill grates. You can also coat the veggies lightly with oil before grilling. This makes them slide off easily. Yes, you can use many vegetables. Try eggplant, asparagus, or corn. Just make sure they are cut evenly. This helps them cook at the same rate. Grill veggies on medium-high heat. This gives them nice grill marks and keeps them tender. Turn them often to avoid burning. Cooking for 10-12 minutes usually works well. Clean your grill while it is still warm. Use a grill brush to scrub off bits of food. Rinse with water and dry it afterward. This keeps your grill in great shape for next time. You can find a full recipe for these delicious grilled veggie skewers by following the link above! Grilling veggies on skewers is fun and easy. I shared the best ingredients, from fresh vegetables to marinades. You learned step-by-step instructions for prepping, marinating, and grilling. Tips for choosing veggies and ensuring grill marks add extra flavor. Consider the tasty variations, like proteins or different seasonings. Don’t forget about storing leftovers and reheating them right. Enjoy your grilled creations and customize them to your taste! Happy grilling!

Grilled Veggie Skewers

Bring color to your summer meals with these delightful Rainbow Grilled Veggie Skewers! Packed with zucchini, bell peppers, cherry tomatoes, and more, this recipe is perfect for a healthy and vibrant dish. Easy to prepare and grill, each skewer bursts with flavor from a tasty marinade of olive oil and spices. Whether you're hosting a barbecue or enjoying a backyard dinner, these skewers are a must-try. Click to explore the full recipe and enjoy a rainbow on your plate!
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Ingredients
  

1 zucchini, sliced into thick rounds

1 bell pepper (choose from red, yellow, or orange), cut into 1-inch squares

1 red onion, cut into wedges

1 cup cherry tomatoes, whole

1 cup mushrooms, halved

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Begin by preheating your grill to medium-high heat to achieve nice char marks on your veggies. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.

    In a large mixing bowl, combine the sliced zucchini, bell pepper squares, onion wedges, whole cherry tomatoes, and halved mushrooms. Ensure all the vegetables are well-integrated.

      In a separate small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, smoked paprika, salt, and freshly ground black pepper until a smooth marinade forms. Pour this delightful mixture over the vegetables and gently toss to coat all pieces evenly with the marinade.

        Carefully thread the marinated vegetables onto the soaked skewers, creating an eye-catching pattern by alternating the different colors and shapes for a vibrant presentation.

          Once assembled, place the skewers directly on the preheated grill. Cook them for approximately 10-12 minutes, turning them occasionally to ensure even cooking, until the vegetables are tender and have developed appetizing grill marks.

            After grilling, remove the skewers from the grill and allow them to cool for about a minute before serving. For a fresh touch, garnish each skewer with aromatic basil leaves.

              - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4