Grilled Moroccan Vegetable Skewers Recipes

GRILLED MOROCCAN VEGETABLE SKEWERS

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.

GRILLED VEGETABLE SKEWERS

Steps:

• Soak wooden skewers for at leat 30 minutes in water.
• Whisk dressing ingredients (oil- mustard) in a jar and set aside.
• Alternate vegetables (eggplant, zucchini and summer squash) with tomatoes on skewers. Each skewer should hold approximately 6 vegetables (2 of each eggplant, zucchini and summer squash rounds) and 6 tomatoes.
• Arrange skewers on baking sheet while you complete all 10 skewers. Brush skewers with dressing. (If making ahead refrigerate for up to 8 hours- refrigerating dressing and skewers separately) Prepare barbecue (or preheat broiler).
• Brush skewers with dressing, sprinkle with salt and pepper (if desired).
• Grill (or broil) until skewers are tender and charred slightly, turning often (about 10 minutes).
• Transfer to serving platter and brush again with dressing.