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- Red bell pepper - Yellow bell pepper - Zucchini - Eggplant - Red onion - Cherry tomatoes You need fresh, colorful veggies for great grilled veggie skewers. I love using red and yellow bell peppers. They add sweetness and color. Zucchini gives a nice texture, while eggplant adds heartiness. Red onion brings a bit of bite, and cherry tomatoes offer juiciness. You can mix and match based on your taste! - Olive oil - Garlic - Dried oregano - Smoked paprika - Salt and pepper The marinade is key to tasty skewers. Olive oil keeps the veggies moist. Garlic brings a punch of flavor. Dried oregano adds an earthy note, while smoked paprika gives a hint of smokiness. Don’t forget salt and pepper to enhance all those flavors! - Fresh basil leaves Fresh basil leaves are a lovely touch. They brighten up the dish and add a fresh aroma. Just sprinkle them on top before serving. For the complete recipe, check out the Full Recipe. Soaking the skewers To start, soak your wooden skewers in water for 30 minutes. This step helps prevent burning on the grill. If you forget, your skewers might char, and that's not good! Prepping the vegetables Next, wash and cut your vegetables. I love using colorful veggies like red and yellow bell peppers, zucchini, eggplant, red onion, and cherry tomatoes. Cutting them into bite-sized pieces makes them easy to thread and eat. Aim for 1-inch pieces for even cooking. Whisking ingredients together In a small bowl, whisk together the marinade. Combine 3 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. This mix adds a burst of flavor to your veggies. Marinating the vegetables In a large bowl, toss the chopped vegetables with the marinade. Make sure every piece is coated. Let them sit for at least 15 minutes. This waiting time helps the flavors soak in. Preheating the grill While the veggies marinate, preheat your grill to medium-high heat. A hot grill gives those nice grill marks and cooks the veggies perfectly. Threading the skewers After marinating, it's time to thread the skewers. Alternate your veggie pieces for a colorful look. This not only makes them pretty but also ensures each bite has a mix of flavors. Cooking times and techniques Place the skewers on the grill. Cook them for about 10-12 minutes. Turn them occasionally to ensure even cooking. You want the veggies to be tender and have those lovely grill marks. When done, let them rest for a minute before serving. For the full recipe, check out the section above! To ensure even cooking, cut your veggies into similar sizes. This helps them cook at the same rate. I like to use 1-inch pieces for most vegetables. Flip them often on the grill to avoid burning. Keep an eye on them as they cook. You want nice grill marks without charred edges. Adding flavor is easy! You can try different seasonings like lemon zest or chili flakes. Fresh herbs also work well; try thyme or rosemary. For dipping sauces, serve with a tangy yogurt sauce or a spicy salsa. These add a nice kick to the skewers and make them more fun to eat. Serve your skewers on a big, colorful platter. Drizzle some of the leftover marinade over the top for extra taste. A sprinkle of sea salt adds a nice touch, too. For garnish, fresh basil leaves brighten up the dish. They make it look fancy and inviting. Check out the Full Recipe for more tips! {{image_2}} You can mix and match veggies based on the season. Try using fresh corn in summer, or butternut squash in fall. If you have allergies or preferences, swap out any veggie. For example, replace eggplant with mushrooms or zucchini with asparagus. You can create a unique flavor with each new combo. I love to play with different flavors. An Asian-inspired marinade can add a tangy twist. Use soy sauce, ginger, and sesame oil for a great taste. For a spicy kick, try a spicy herb marinade. Combine olive oil, red pepper flakes, and fresh herbs for a zesty option. Each marinade can change the whole dish. Choosing the right skewers is key. Metal skewers are great for their durability and heat conduction. Wooden skewers are nice but soak them first to avoid burning. If you use smaller pieces of veggies, reduce cooking time. Larger chunks need a bit more time on the grill. Adjust based on what you choose to use. After you finish your grilled veggie skewers, let them cool first. This step helps keep them fresh. Once cool, place them in airtight containers. Glass containers work great, but any airtight option is fine. You can store them in the fridge for up to three days. To enjoy your leftovers, you can reheat them in several ways. The oven works best. Set it to 350°F and heat for about 10 minutes. You can also use a skillet on medium heat for about five minutes. If you're in a hurry, the microwave is an option too. Just heat for 30 seconds to one minute. For serving, try making a wrap with the reheated veggies. You can add some hummus or feta cheese for extra flavor. Another idea is to toss them into a salad. Yes, you can freeze grilled veggie skewers! However, they taste best fresh. If you want to freeze them, wrap each skewer tightly in plastic wrap. Place them in a freezer bag to keep out air. They last about two months in the freezer. To thaw, move them to the fridge overnight. You can also place them in cold water for a quicker method. After thawing, reheat them as mentioned above. Enjoy your delicious grilled veggie skewers later on! Soak wooden skewers in water for 30 minutes. This step helps prevent burning on the grill. It also keeps the skewers moist, ensuring they do not catch fire while cooking. Yes, you can add protein to your veggie skewers. Chicken, shrimp, or tofu work well. Just make sure to cut them into similar sizes as the veggies. This way, everything cooks evenly and finishes at the same time. The best vegetables for grilling include: - Red bell pepper - Yellow bell pepper - Zucchini - Eggplant - Red onion - Cherry tomatoes These veggies are colorful and hold up well on the grill. They also soak up flavors from the marinade nicely. You can prep the skewers up to a day in advance. Simply marinate the veggies and thread them onto skewers. Cover them and store in the fridge. When it's time to cook, they are ready to go! Yes, grilled veggie skewers are healthy! They are low in calories and high in vitamins. The fresh vegetables provide fiber, which is great for digestion. Plus, you control the marinade and can keep it light. Enjoy them as a side or a main dish! For the full recipe, check the details above. Grilled veggie skewers are a fun and tasty meal! We covered essential ingredients, from vibrant veggies to zesty marinades. I shared step-by-step instructions for easy prep and grilling. Tips helped ensure perfect cooking and flavor. You can also customize with different veggies and marinades. Don't forget about storing leftovers! Enjoy these healthy, flavorful skewers at your next gathering or meal. Your grill can shine with fresh, colorful veggies any time!

Grilled Veggie Skewers

Fire up your grill and make the most delicious grilled veggie skewers with this easy recipe! Packed with colorful bell peppers, zucchini, eggplant, and grilled to perfection, these skewers are a flavorful and healthy addition to any meal. Tossed in a garlic herb marinade and garnished with fresh basil, they'll impress your guests and elevate your cookout. Click to explore the full recipe and start grilling today!
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Ingredients
  

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 zucchini, sliced into thick rounds

1 eggplant, cut into 1-inch cubes

1 red onion, cut into wedges

8 cherry tomatoes, whole

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Soak wooden skewers in water for 30 minutes to prevent burning on the grill.

    In a small bowl, whisk together olive oil, minced garlic, oregano, smoked paprika, salt, and pepper to create the marinade.

      In a large mixing bowl, combine the bell peppers, zucchini, eggplant, red onion, and cherry tomatoes.

        Pour the marinade over the vegetables and toss until evenly coated. Let marinate for at least 15 minutes.

          Preheat the grill to medium-high heat.

            Thread the marinated vegetables onto the soaked skewers, alternating varieties for color and texture.

              Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the veggies are tender and have attractive grill marks.

                Remove from the grill and let rest for a minute.

                  Garnish with fresh basil leaves before serving.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                      - Presentation Tips: Serve the skewers on a large platter, drizzled with remaining marinade and sprinkled with sea salt for an extra touch.