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Mediterranean

Grilled Vegetable Skewers with Herb Oil

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

hot_biteEasyMediterranean
Prep20 minCook12 minTotal32 minServes12Temphot
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free✓ paleo
Recipe
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. 1Toss vegetables with 3 tablespoons olive oil, salt, and pepper
  2. 2Thread vegetables onto skewers, alternating types for color
  3. 3Make herb oil: combine remaining olive oil with basil, parsley, garlic, and lemon zest
  4. 4Preheat grill to medium-high
  5. 5Grill skewers 3-4 minutes per side until vegetables are tender and charred
  6. 6Arrange on platter
  7. 7Drizzle generously with herb oil
  8. 8Serve hot or at room temperature
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
roséwhite-winebeeraperol-spritz
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Mediterranean◆Easy