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hot_biteEasyMediterranean

Grilled Vegetable Skewers with Herb Oil

Colorful summer vegetables charred on the grill and drizzled with fresh herb oil

⏱️ Prep: 20min🍳 Cook: 12min⏰ Total: 32min👥 Serves: 12🌡️ hot
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free✓ paleo

Ingredients

  • 2zucchini(cut into 1-inch rounds)
  • 2yellow squash(cut into 1-inch rounds)
  • 1 pintcherry tomatoes
  • 1 largered onion(cut into wedges)
  • 2bell peppers(various colors, cut into chunks)
  • 8 ozcremini mushrooms(halved if large)
  • 0.5 cupolive oil(divided)
  • 1 tspkosher salt
  • 0.5 tspblack pepper
  • 0.25 cupfresh basil(chopped)
  • 2 tbspfresh parsley(chopped)
  • 1 clovegarlic(minced)
  • 1 tbsplemon zest
  • 12metal or soaked wooden skewers

📝 Make Ahead

Vegetables can be cut and skewered up to 4 hours ahead; refrigerate. Herb oil can be made 1 day ahead. Grill just before serving.

Instructions

  1. Toss vegetables with 3 tablespoons olive oil, salt, and pepper
  2. Thread vegetables onto skewers, alternating types for color
  3. Make herb oil: combine remaining olive oil with basil, parsley, garlic, and lemon zest
  4. Preheat grill to medium-high
  5. Grill skewers 3-4 minutes per side until vegetables are tender and charred
  6. Arrange on platter
  7. Drizzle generously with herb oil
  8. Serve hot or at room temperature

💡 Pro Tips

Cut vegetables to similar sizes for even cooking. Dense vegetables like onion should be par-cooked or cut smaller. Don't crowd vegetables on the grill - they need space for charring. The herb oil should be room temperature for best flavor.

📜 History

Grilled vegetable skewers are a Mediterranean staple, appearing in cuisines from Greece to Morocco. The high heat of the grill caramelizes natural sugars while adding smoky char. They're perfect for summer entertaining and accommodate vegetarian guests.

🍸 Pairs Well With

Also pairs well with:

roséwhite-winebeeraperol-spritz