Grilled Summer Veggie Skewers
These grilled summer veggie skewers are grilled to perfection, basted with herb garlic butter, and topped with a drizzle of balsamic vinegar.
These grilled summer veggie skewers are simple to make and they pair well with most any main entrée, such as seafood, chicken, pork, or beef. I like to do batches of grilled veggies throughout the summer that I can use throughout the week to throw in pasta, use in rice bowls, or pair as a side dish for quick meals.
Grilled Summer Veggie Skewers
Ingredients:
- 1 ear fresh corn, husked & cut into 1/2-inch rounds
- 1 zucchini, cut into 1/2-inch rounds
- 1 yellow squash, cut into 1/2-inch rounds
- 1 small red bell pepper, cut into large pieces
- 1 small yellow bell pepper, cut into large pieces
- 1/2 large red onion, cut into large pieces
- 8 brussels sprouts, trimmed
- 8 mushrooms
- 2 tbsp butter, melted
- 1 tbsp olive oil
- 1 clove of garlic, minced
- 1/2 tsp fresh parsley, chopped
- 1/2 tsp fresh cilantro, chopped
- 1/2 tsp fresh chives, chopped
- Sea salt and freshly cracked black pepper, to taste
- Crushed red pepper flakes, to taste
- Good balsamic vinegar
How to Make Grilled Summer Veggie Skewers
Preheat the grill to medium-high heat. Side Note: You can also use a grill pan over medium-high heat.
Prepare the skewers by skewering the different vegetables on the wooden skewers alternating between the vegetables, keeping the larger veggies near the bottom of the skewer and the smaller veggies towards the top of the skewer.
Make the herb garlic butter while the skewers are on the grill by combining the melted butter, olive oil, minced garlic, parsley, cilantro, chives, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste; mix well; set aside until needed.
Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. For the final 5 minutes, baste the veggie skewers evenly with the herb garlic butter.
Remove the skewers from the heat and brush them again thoroughly with herb garlic butter and season well with sea salt and freshly cracked black pepper, to taste. Serve with some good balsamic vinegar drizzled on top, of desired. Enjoy.
Equipment
- Grill or Grill Pank
- Wooden Skewers, soaked in water for 15 minutes
Ingredients
- 1 ear fresh corn husked & cut into 1/2-inch rounds
- 1 zucchini cut into 1/2-inch rounds
- 1 1 yellow squash cut into 1/2-inch rounds
- 1 small red bell pepper cut into large pieces
- 1 small yellow bell pepper cut into large pieces
- ½ large red onion cut into large pieces
- 8 brussels sprouts trimmed
- 8 mushrooms
- 2 tbsp butter melted
- 1 tbsp olive oil
- 1 clove of garlic minced
- ½ tsp fresh parsley chopped
- 1/4-1/2 tsp fresh cilantro chopped, to taste
- 1/4-1/2 tsp fresh chives chopped, to taste
- Sea salt and freshly cracked black pepper to taste
- Crushed red pepper flakes to taste
- Good balsamic vinegar
Instructions
- Preheat the grill to medium-high heat. Side Note: You can also use a grill pan over medium-high heat.
- Prepare the skewers by skewering the different vegetables on the wooden skewers alternating between the vegetables, keeping the larger veggies near the bottom of the skewer and the smaller veggies towards the top of the skewer.
- Make the herb garlic butter while the skewers are on the grill by combining the melted butter, olive oil, minced garlic, parsley, cilantro, chives, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste; mix well; set aside until needed.
- Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. For the final 5 minutes, baste the veggie skewers evenly with the herb garlic butter.
- Remove the skewers from the heat and brush them again thoroughly with herb garlic butter and season well with sea salt and freshly cracked black pepper, to taste. Serve with some good balsamic vinegar drizzled on top, of desired. Enjoy.
That looks really delicious and healthy!
Very interesting with the use of corn and sprouts. I like the herb butter baste.