This is an easy side dish to accompany any grilled meat. It’s really a great side dish for anything, not just something grilled, but I don’t like to fire up the grill just to grill veggies. But if you have an indoor grill (I’m jealous!), this could be done anytime.
Grilled Veggie Skewers – Makes as many as you need
Whole button mushrooms
Grape or cherry tomatoes
Zucchini, cut into chunks
Vidalia or red onion, cut into chunks
Extra virgin olive oil
Coarse salt (I like kosher salt)
Freshly ground black pepper
*Any seasoning blend you like, such as Herbs de Provence or Italian seasoning (if desired)*
Soak skewers in water for an hour to prevent burning. Thread desired amount of veggies onto each skewer. Drizzle with olive oil and sprinkle with salt and pepper. If desired, toss with seasoning blend.
Grill, over medium heat, until cooked and fairly tender. Tomatoes should be beginning to burst, but not quite. Zucchini should be firm, not mushy. This usually takes 10-15 minutes.
*Cook’s Note: I occasionally toss grilled veggies in something else for more flavor. This is especially necessary if you are grilling potatoes. Grill seasoning, herbs de Provence, Italian seasoning, or just fresh rosemary make good additions to grilled veggies. Personally, I think this selection of vegetables doesn’t need anything. This is the perfect opportunity to allow the freshness of the veggies to shine through.
|Served off the skewer with Grilled Shrimp.|