Grilled Veggie Skewers
Yields: 12 servings
Prep Time: 45 mins
Total Time: 1 hr
Ingredients:
3/4 cup balsamic vinaigrette
3 Tbsp. fresh lemon juice
1 lb. cremini mushrooms
1 pt. grape or cherry tomatoes
2 medium orange bell peppers, cut into 1-in. cubes
2 medium yellow squash, cut into 1/2-in. rounds
2 medium zucchini, cut into 1/2-in. rounds
1 medium red onion, cut into 1-in. pieces
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
1/4 cup fresh parsley, chopped
Directions:
In a medium measuring cup, whisk together the balsamic vinaigrette and lemon juice.
In a large bowl, combine the mushrooms, tomatoes, bell pepper, squash, zucchini, and onion. Drizzle in about ½ cup of the balsamic mixture, tossing the vegetables to fully coat. Sprinkle with the salt and black pepper. Allow to marinate for 10 minutes, stirring occasionally to redistribute the balsamic.
Preheat the grill to medium-high heat (400°F to 425°F).
Thread the vegetables on 12 (12-inch) skewers, alternating as you like.
Grill the skewers, covered, until grill marks form, about 4 minutes. Turn the skewers and continue grilling until grill marks form, 3 to 4 minutes more. Uncover the grill and continue turning the skewers until the vegetables are browned and tender, 4 to 5 minutes more.
Remove the skewers to a serving plate and brush with more of the balsamic mixture. Whisk the parsley into the remaining balsamic mixture. Serve the sauce with the skewers.
Notes:
If you are using wooden skewers, soak them in water for at least 15 minutes before threading with the veggies to prevent them from charring on the grill.
Recipe courtesy of The Pioneer Woman.com