Perfect for grilling season. Super sweet corn and onions with earthy mushrooms and crisp squash make grilled veggie skewers the perfect side!
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 this flavor packed side
You’ll need some mushrooms, fresh corn, zucchini, yellow squash, red bell pepper potatoes and a red onion
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
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
Alternate threading the vegetables on the skewers. You should enlist help with this part of the process to make it go quicker
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 using our Italian Seasonings spice blend
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
Wow. Such beautiful colors
Grill the kabobs, turning occasionally, 10 – 15 minutes or until the veggies are tender and slightly charred
Perfectly grilled vegetables that are beautiful and flavorful!
DE-licious!
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Enjoy!
Simply Sundays! ~ Grilled Veggie Skewers
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 Non-stick Cookie Sheet Set, 2-Piece
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