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Grilled Veggie Skewers with Garlic Herb Sauce and Balsamic Drizzle Recipe

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3.9 from 3 reviews

These Grilled Veggie Skewers are a vibrant, healthy, and flavorful dish perfect for summer barbecues or anytime you crave a delicious plant-based option. Fresh red onions, zucchini, and a colorful mix of bell peppers are marinated in a garlic herb sauce, grilled to perfection for a smoky char and tender bite, and finished with a drizzle of balsamic vinegar for a tangy touch.

Ingredients

Vegetables

  • 4 medium red onions
  • 4 medium zucchini, sliced into rounds
  • 2 red bell peppers, seeded and chopped into 1-inch pieces
  • 2 orange bell peppers, seeded and chopped into 1-inch pieces
  • 2 yellow bell peppers, seeded and chopped into 1-inch pieces
  • 2 green bell peppers, seeded and chopped into 1-inch pieces

Herb Sauce

  • 1/3 cup olive oil
  • 5 cloves garlic, minced
  • 3 tablespoons fresh parsley, minced
  • 3 tablespoons fresh cilantro, minced
  • 1 teaspoon fresh rosemary, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Olive oil, for brushing the skewers
  • Balsamic vinegar, for serving (optional)

Instructions

  1. Soak Skewers: Soak 8-12 wooden skewers in water for 15-30 minutes to prevent burning during grilling. The exact number needed depends on the size and amount of vegetables.
  2. Prepare Vegetables: Peel and slice each red onion into six wedges. Seed and chop all bell peppers into approximately 1-inch pieces. Slice zucchini into rounds to prepare all vegetables for skewering.
  3. Make Garlic Herb Sauce: In a medium bowl, whisk together olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside to allow the flavors to meld.
  4. Assemble Skewers: Alternate threading red onion, zucchini, and different colored bell peppers onto the soaked skewers. Lightly brush the assembled skewers with olive oil to enhance grilling.
  5. Grill Vegetables: Preheat grill to medium-high. Place skewers on the grill and cook for 5-8 minutes per side, turning carefully, until vegetables are tender and have a nice char on the edges.
  6. Finish and Serve: Remove skewers from heat. Brush generously with the prepared garlic herb sauce and drizzle with balsamic vinegar if desired. Serve immediately and enjoy!

Notes

  • Soaking wooden skewers is essential to prevent them from burning during grilling.
  • Vegetables can be cut to your preferred size; just ensure pieces are uniform for even cooking.
  • Feel free to substitute or add other vegetables like cherry tomatoes or mushrooms.
  • If you don’t have a grill, these skewers can be cooked on a grill pan or under a broiler as an alternative.
  • Leftover skewers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://cookedbysarah.com/grilled-veggie-skewers-with-garlic-herb-sauce-and-balsamic-drizzle-recipe/