Vegetables are perhaps the easiest food to cook on skewers – you have more choices and you don’t need to worry about cooking them all the way through. This recipe makes about a dozen skewers.
4-5 cloves garlic
1/2 c. olive oil
2 tbsp. balsamic vinegar
1 tsp. each salt and fresh cracked black pepper
2 yellow summer squash
1 red onion
12 wooden or metal skewers
- Whisk together the garlic, olive oil, vinegar, salt and pepper and set aside.
- Wash the zucchini and squash well.
- Cut the zucchini and the squash diagonally into slices about 1/3-inch thick and 2 to 3 inches long.
- Peel the onion and cut off three slices, each about 1/4-inch thick.
- Cut each slice in quarters but don’t disturb the rings.
- Skewer the vegetables, alternating between the onion quarters, squash and zucchini.
- Brush them well with the olive oil mixture.
- Grill them over medium heat until tender, basting with any of the leftover olive oil mixture.
Consider the vegetable choices in this eHow a mere suggestion. Many vegetables are suitable for skewering and grilling, including mushrooms, cherry tomatoes, eggplant slices, asparagus sections, broccoli, cauliflower, bell peppers and many more.
Use whatever basting sauce or marinade you prefer. A vinaigrette salad dressing, which is what this mixture really is, helps the food to grill evenly and taste great.