Grilled Vegetable Skewers

"These skewers are great at a barbecue and it's easy to double or half the recipe. Recipe adapted from Bon Appetit (June 2004)"
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
30mins
Ingredients:
9
Yields:
8 skewers
Serves:
6-8
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ingredients

  • 118.29 ml olive oil
  • 44.37 ml balsamic vinegar (or red wine vinegar)
  • 22.18 ml chopped fresh oregano (or substitute other fresh herbs that are available, basil and marjoram are good choices)
  • 14.79 ml Dijon mustard (or other spicy mustard)
  • 2 Japanese eggplants, cut into 1 inch rounds
  • 2 zucchini, cut into 1 inch rounds
  • 2 yellow squash, cut into 1 inch rounds
  • 473.19 ml cherry tomatoes
  • 8-10 wooden skewers
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directions

  • 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.

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Reviews

  1. These were pretty good, I thought that the dressing went well with the mushrooms and squash but not the other vegetables. It would be better with garlic added in the marinade.
     
  2. Very good marinade. I made the skewers with onions, green peppers, red peppers, zuchini, yellow squash, mushrooms and tofu. The flavor was very good and a real crowd pleaser (not always easy with veggies and tofu :)
     
  3. Thanks ellie - I totally forgot how good vegetable kebabs on the BBQ are - in fact I turned down meat for more veggies!! I did cut down on the oil and used veg that I had on hand, capsicum red and green, mushrooms, cherry tomatoes, onions and zucchini. Am making again this weekend!
     
  4. I cut the recipe down. This was very tasty. I did marinate (which I added a clove of garlic to)the vegies in the dressing about one hour before grilling.
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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