Fire up the grill for delicious light dinners with corn, summer squashes, onion, tomatoes, green beans, bell peppers, eggplant. Brushed with a little oil and grilled briefly over high heat, most garden vegetables are at their crunchy and flavorful best.
Recipe courtesy of Williams-Sonoma
Serving Tips: These skewers are great accompaniments for grilled fish, seafood, steak or chicken. They can also serve as a vegetarian main dish, along with risotto or pasta.
- 2 zucchini, trimmed and cut into 1-inch chunks
- 12 fresh cremini or white button mushrooms, brushed clean
- 1 large red onion, cut into 1-inch chunks
- 1 red or yellow bell pepper, seeded and cut into 1-inch chunks
- Olive oil or oil spray, or an herb-flavored oil
- Salt and freshly ground pepper, to taste
- 4 to 6 wooden skewers, soaked for 30 minutes, or metal skewers
- 1 Prepare a charcoal or gas grill for direct grilling over high heat and oil the grill rack.
- 2 Thread the zucchini onto the skewers alternating with the mushrooms, onion and bell pepper. Coat the vegetables with oil. Grill the skewers directly over high heat, turning once, until the vegetables are nicely grill-marked and tender-crisp, 4 to 6 minutes per side. Do not overcook; the vegetables should still be a little crunchy.
- 3 Transfer the skewers to a platter, sprinkle with a little more oil, and season with salt and pepper. Serve immediately.