Veggies

Grilled Veggie Skewers

Summer is in full swing and the veggies are AH-mazing

The fiery grill + delicious summer vegetables from the farm stand make me think of veggie skewers!

This flavor packed side is a great addition to your cookout

You’ll need some mushrooms, fresh corn, zucchini, yellow squash, red bell pepper potatoes and a red onion

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I picked purple and red potatoes just because they looked good, but you can use whatever thin skinned potatoes you prefer

The potatoes need to be blanched before grilling

Drop the potatoes in a pot of boiling water that has been salted.  Depending upon the size, they make take anywhere from 10-15 minutes to be tender

Drain and let the potatoes cool a bit

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Cut the corn into 2 inch rounds and slice the squash into 1 inch rounds.  Depending upon how large the mushrooms are, you can probably leave them whole.  Slice the red pepper and onion into wedges

Arrange all on a sheet pan so you can begin assembly

If you’re using wooden skewers, soak them for at least 30 minutes in cool water so they don’t burn up on the grill

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Alternate threading the vegetables on the skewers.  You should enlist help with this part of the process to make it go quicker

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Now let’s make the flavor packed marinade.  Chop 1 tablespoon of fresh rosemary and measure out one heaping tablespoon of Italian Seasonings.  You can use the store bought packet or simply make your own

Stir the seasonings into 4 ounces of olive oil.  Mix well

Brush the kabobs with the oil mixture

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Heat the grill to about 400 degrees

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Place the kabobs on the grates

Wow.  Such beautiful colors

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Grill the kabobs, turning occasionally,  10 – 15 minutes or until the veggies are tender and slightly charred

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The corn and onions are super sweet and the earthy mushrooms and crisp squash make this a most memorable side!

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DE-licious!

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Enjoy!

Simply Sundays! ~ Grilled Veggie Kabobs

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients

10 ounces of mushrooms

4-5 ears of fresh corn

2 zucchini

2 yellow squash

1 red bell pepper

2 1/2 pounds of potatoes

1 red onion

1 tablespoon of fresh rosemary

1 tablespoon of Italian Seasonings

4 ounces of olive oil

Directions

Drop the potatoes in a pot of boiling water that has been salted.  Depending upon the size, they make take anywhere from 10-15 minutes to be tender; drain and let the potatoes cool a bit

Cut the corn into 2 inch rounds and slice the squash into 1 inch rounds.  Depending upon how large the mushrooms are, you can leave them whole.  Slice the red pepper and onion into wedges.

Arrange all on a sheet pan so you can begin assembly

If you’re using wooden skewers, soak them for at least 30 minutes in cool water so they don’t burn up on the grill

Alternate threading the vegetables on the skewers

To make the marinade, chop 1 tablespoon of fresh rosemary and measure out one heaping tablespoon of Italian Seasonings.  You can use the store bought packet or simply make your own

Stir the seasonings into 4 ounces of olive oil.  Mix well & brush the kabobs with the oil mixture

Heat the grill to about 400 degrees; place the kabobs on the grates

Grill the kabobs, turning occasionally,  10 – 15 minutes or until the veggies are tender and slightly charred

Tools used to make this recipe

Weber 6701 Style Silicone Basting Brush

Wilton Recipe Right 3 Piece Cookie Pan Set

© Simply Sundays 2017
All rights reserved

1 comment on “Grilled Veggie Skewers

  1. Thanks for the information. This information really helped me explore my cooking ability. After I try it feels very tasty and enjoyable. Thank you very much.

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