Grilled Veggie Skewers with Herb Sauce
Colorful, nutritious, and delicious grilled veggie skewers with a bright, herbaceous sauce.
Ingredients
- 2 medium zucchini cut into 1-inch chunks
- 2 red bell peppers cut into 1.5-inch pieces
- 1 red onion cut into wedges
- 8 oz mushrooms whole if small or halved if large
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup fresh parsley
- ½ cup fresh basil
- 2 tablespoons fresh mint
- 2 cloves garlic
- ¼ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes optional
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.
- In a large bowl, combine cut vegetables with olive oil, minced garlic, oregano, salt, and pepper. Toss well to coat evenly.
- Thread vegetables onto skewers, alternating colors and types for visual appeal. Leave small spaces between pieces to ensure even cooking.
- Preheat your grill to medium-high heat (around 400°F).
- For the herb sauce, combine all sauce ingredients in a food processor or blender. Pulse until well combined but still slightly textured. Set aside.
- Grill skewers for 12-15 minutes, turning every 3-4 minutes, until vegetables are tender-crisp and show nice grill marks.
- Remove from grill and drizzle with herb sauce before serving.