Summer Rainbow Vegetable Skewers – Recipe

HELLOOOOOO AUGUST! It’s another hot hot Summer day and we are ready for the pool. Nothing goes better with a pool than a BBQ, and I can’t wait to grill.  These amazing and beautiful Rainbow Veggie Skewers are the perfect thing to get the party started. Serve as a side or just eat them as is – they are great either way! And they are SO SIMPLE to make. You don’t have to be a wizard in the kitchen to whip them up.

The steps are simple

1: Get your veggies! Any veggies will do, but make sure they are hearty enough to stay on the skewer and not fall off while cooking. Most can be grilled fresh, but some (like potatoes) will need a little bit of cooking before going on the grill.

2: Marinate! Keep it easy with olive oil and salt, or get fancy and throw in some herbs or make a marinade. Get nuts!

3: GRILL

4: EAT!

See how simple? Told ya. Go get em’! If you want some more precise directions, just follow the recipe below for a guaranteed delicious time.

rainbowskewers2

RAINBOW VEGGIE SKEWERS
These rainbow veggie skewers are amazingly colorful, healthier and delicious!

PREP: 20 MINS COOK: 10 MINS TOTAL: 30 MINS

INGREDIENTS:

MARINADE INGREDIENTS:

1/4 cup olive oil
2 tablespoons white balsamic vinegar (or white wine vinegar)
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
VEGETABLE INGREDIENTS: (This list is what we did to make the perfect rainbow, but you can choose your fave veggies and get wild with it!)

16 cherry or grape tomatoes
1 red bell pepper, cored and cut into 1-inch squares
1 orange bell pepper, cored and cut into 1-inch squares
1 yellow squash, halved and cut into 1/2-inch thick slices
1 yellow bell pepper, cored and cut into 1-inch squares
1 zucchini, halved and cut into 1/2-inch thick slices
1 green bell pepper, cored and cut into 1-inch squares
1 large red onion, peeled and quartered then cut into bite-sized pieces
8 purple potatoes, halved
DIRECTIONS:

TO MAKE THE MARINADE:

Whisk all ingredients together until blended.

TO MAKE THE VEGETABLES:

Bring a large pot of water to a boil. Then add the halved purple potatoes and boil for 10 minutes or until fork tender, stirring occasionally. Drain.

Add the purple potatoes and remaining vegetables to a large bowl, and toss with the marinade until combined. Cover and refrigerate for at least 10 minutes, or up to 8 hours. If you are using wooden skewers, be sure to also soak them in water before grilling.

When you are ready to cook the vegetables, heat your grill to medium heat. Thread the vegetables onto skewers, in rainbow order if desired. Sprinkle with additional salt and pepper if desired. Then place the skewers on an oiled grill and cook for 5-7 minutes per side, or until cooked through.

Remove and serve!

(YUM)

 

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