Grilled Rainbow Veggie Skewers with Garlic Herb Drizzle
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Per serving
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- 1
Soak your skewers
If you're using wooden skewers, drop 8 to 12 of them in water and let them soak at least 15 to 30 minutes so they don't torch on the grill. Metal skewers? Skip this and grab a cold drink.
- 2
Chop everything up
Peel the red onions and cut each in half, then chop each half into thirds like you're slicing a little pizza. Seed the bell peppers and cut them into roughly 1-inch pieces. Slice the zucchini into rounds. Try to keep everything about the same size so it cooks evenly.
- 3
Whisk the garlic herb sauce
In a bowl, whisk together the olive oil, minced garlic, chopped parsley, chopped cilantro, and minced rosemary. Season with salt and pepper. Set it aside — this is the good stuff that goes on at the end.
- 4
Load up the skewers
Thread the veggies on, alternating onion, zucchini, and the different colored peppers. Put a sturdy piece like onion on each end so everything stays put. Brush the loaded skewers with a light coat of olive oil.
- 5
Fire up the grill
Get the grill to medium-high. Lay the skewers on the grate and cook about 5 to 8 minutes per side, until the veggies are softening and getting some nice char around the edges. Don't be scared of a little browning — that's the flavor.
- 6
Sauce and serve
Pull them off the grill, brush generously with the garlic herb sauce, and hit them with a drizzle of balsamic vinegar if you want a little tang. Serve hot.
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Grilled Rainbow Veggie Skewers with Garlic Herb Drizzle
Created by: BackyardGrillCo
Ingredients
- 4 red onion
- 4 zucchini
- 2 red bell pepper
- 2 orange bell pepper
- 2 yellow bell pepper
- 2 green bell pepper
- 1/2 cup olive oil
- 2 tbsp balsamic vinegar
- 5 garlic
- 3 tbsp parsley
- 3 tbsp cilantro
- 1 tsp rosemary
- salt
- black pepper
Instructions
- Soak your skewersIf you're using wooden skewers, drop 8 to 12 of them in water and let them soak at least 15 to 30 minutes so they don't torch on the grill. Metal skewers? Skip this and grab a cold drink.
- Chop everything upPeel the red onions and cut each in half, then chop each half into thirds like you're slicing a little pizza. Seed the bell peppers and cut them into roughly 1-inch pieces. Slice the zucchini into rounds. Try to keep everything about the same size so it cooks evenly.
- Whisk the garlic herb sauceIn a bowl, whisk together the olive oil, minced garlic, chopped parsley, chopped cilantro, and minced rosemary. Season with salt and pepper. Set it aside — this is the good stuff that goes on at the end.
- Load up the skewersThread the veggies on, alternating onion, zucchini, and the different colored peppers. Put a sturdy piece like onion on each end so everything stays put. Brush the loaded skewers with a light coat of olive oil.
- Fire up the grillGet the grill to medium-high. Lay the skewers on the grate and cook about 5 to 8 minutes per side, until the veggies are softening and getting some nice char around the edges. Don't be scared of a little browning — that's the flavor.
- Sauce and servePull them off the grill, brush generously with the garlic herb sauce, and hit them with a drizzle of balsamic vinegar if you want a little tang. Serve hot.