Good Veggie 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 VEGETABLE KABOBS

Steps:

• Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
• Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
• Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).

VEGETABLE SKEWERS

Steps:

• Place the skewers into a shallow dish and cover with water and allow to soak for 15 minutes.
• Preheat the oven to 460°F (240°C).
• Cut the tofu into large thick squares (cutting into large squares makes them more sturdy and easier to place onto the skewers). Place onto a parchment lined baking tray and place into the oven to bake for 15 minutes.
• While the tofu is baking and the skewers are soaking, chop up the bell peppers into pieces (quite large so they can easily be threaded onto the skewers), and slice the zucchini into thick slices. Chop the pineapple slices into large chunks. The mushrooms and cherry tomatoes will stay whole.
• Toss the chopped veg, mushrooms and cherry tomatoes in a bowl and add 2 Tbsp sesame oil and some sea salt and black pepper and toss together so that everything is coated.
• When the tofu is ready, remove from the oven and brush with the remaining 1 Tbsp sesame oil.
• Thread the vegetables and tofu onto the skewers.
• If baking in the oven then preheat the oven to 350°F (180°C) and place the skewers onto a parchment lined baking tray and bake for 30 minutes.
• If cooking on the grill then preheat the grill and cook the skewers, turning regularly until the veggies are soft and just browning around the edges (about 10-15 minutes).
• Prepare your satay sauce by adding the peanut butter, soy sauce, maple syrup, red pepper flakes and garlic powder together and whisking with a hand whisk to combine. Add hot water from the kettle and whisk to thin it out into the right consistency.
• Serve the vegetable skewers with a bowl of satay sauce on the side.

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.

GLAZED VEGGIE SKEWERS

Steps:

• Preheat a grill on medium-high heat.
• Warm the teriyaki sauce and sugar together in a small saucepan over low heat and stir until the sugar dissolves.
• Cut the bell peppers into 1 1/2-inch pieces. Cut the white and light green parts of the spring onion into 1-inch pieces (discard the dark greens or reserve for another use).
• Thread the vegetables on six skewers, 2 pieces of pepper for every 1 piece of onions. Grill the vegetables until charred in spots and lightly cooked, about 6 minutes. Baste both sides of the skewers with the glaze a few times, turning often so that it chars in spots, about 1 minute. Transfer the skewers to a platter and drizzle the remaining glaze on top. Sprinkle with sesame seeds and serve.

GOOD VEGGIE SKEWERS

Steps:

• Soak the skewer sticks in water for about 10 minutes.
• Slide veggies onto the skewers, alternating them.
• Sprinkle them with salt and pepper before grilling, if desired.
• Grill for 10 minutes, turning once, or until they are tender.
• Enjoy!

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!

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.

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.