Balsamic Vegetable Skewers
A medley of fresh vegetables are paired with a balsamic vinaigrette in these bright and tangy skewers.
Yield: Serves 4Prep Time:
Cook Time:
Total Time:
Ingredients:
| for the vinaigrette: | |
| 1/4 cup | balsamic vinegar |
| 1/4 cup | extra-virgin olive oil |
| 1 tablespoon | finely chopped parsley |
| 1 tablespoon | fresh juice from 1 lemon |
| 2 teaspoons | freshly minced garlic (about 2 medium cloves) |
| 2 teaspoons | dijon mustard |
| 2 teaspoons | finely chopped thyme |
| kosher salt and freshly ground black pepper | |
| for the skewers: | |
| 1 | large zucchini, ends trimmed, halved lengthwise, and cut into 3/4-inch slices |
| 1 | large yellow squash, ends trimmed, halved lengthwise, and cut into 3/4-inch slices |
| 1 | large red onion, cut into 1-inch cubes and separated into 3-layer segments |
| 2 | medium red, yellow, or oranges bell peppers, stemmed, seeded, and cut into 1-inch squares |
| 1 pint | grape tomato |
| type of fire: direct | |
| grill heat: medium-high | |
| for the vinaigrette: | |
| 1/4 cup | balsamic vinegar |
| 1/4 cup | extra-virgin olive oil |
| 1 tablespoon | finely chopped parsley |
| 1 tablespoon | fresh juice from 1 lemon |
| 2 teaspoons | freshly minced garlic (about 2 medium cloves) |
| 2 teaspoons | dijon mustard |
| 2 teaspoons | finely chopped thyme |
| kosher salt and freshly ground black pepper | |
| for the skewers: | |
| 1 | large zucchini, ends trimmed, halved lengthwise, and cut into 3/4-inch slices |
| 1 | large yellow squash, ends trimmed, halved lengthwise, and cut into 3/4-inch slices |
| 1 | large red onion, cut into 1-inch cubes and separated into 3-layer segments |
| 2 | medium red, yellow, or oranges bell peppers, stemmed, seeded, and cut into 1-inch squares |
| 1 pint | grape tomato |
| type of fire: direct | |
| grill heat: medium-high | |
Directions:
1. For the Vinaigrette: Whisk together balsamic vinegar, oil, parsley, lemon juice, garlic, mustard, and thyme in a small bowl. Season with salt and pepper. Place all vegetables in a large bowl, add vinaigrette, and toss to coat.
2. For the Skewers: Skewer vegetables, alternating between zucchini, yellow squash, red onion, bell peppers, and tomatoes. Reserve any remaining vinaigrette in bowl.
3. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers, turning, until vegetables are browned around the edges and beginning to soften, 5-8 minutes total. Transfer skewers to platter and spoon on reserved vinaigrette. Serve immediately.
Source: seriouseats.com
