Warm, sunny weather and outdoor grilling go perfectly together. Whether sizzling up steaks, chicken, burgers, or spending hours smoking meats, there’s nothing like pulling meat hot off the grill, ready to join side dishes at the table.
One of our favorite side dishes takes advantage of the already hot grill…skewered vegetables. Grilled shish kabobs, where combinations of meats, vegetables, mushrooms, tomatoes, and pineapple are alternately skewered together on the same skewer look beautiful. But with varying cooking times for the items on the skewer, by the time the meats are cooked, the vegetables may be too soft and the tomatoes threatening to fall off. Or you have crisp tender vegetables and under cooked meat. Results can be less than ideal
So instead, I like to load skewers with one item only: peppers, tomatoes, etc. That way if tomatoes are done, but peppers need more time, the tomatoes can easily be removed while the peppers continue grilling. I don’t do the grilling, so I consulted my favorite “Master Griller” (Tom!) and these are his tips.
Once removed from the grill, we use a fork to slide the items off the hot skewers into a serving bowl. A separate bowl can be used for each item, or everything can be tossed together.
Happy Grilling!
Grilled Veggies
Ingredients
Veggies
- Bell Peppers varying colors
- Onion yellow or sweet
- Mushrooms
- Tomatoes cherry or grape
- Summer Squash
- Zucchini
- Pineapple
Seasonings
- Olive Oil
- Salt & Pepper
- Granulated Garlic
- Dried Basil for tomatoes
Instructions
- Skewer veggies on separate skewers (peppers on one skewer, mushrooms on one skewer, etc).
- Brush or drizzle with olive oil. Sprinkle with salt, pepper and granulated garlic. (A sprinkle of dried basil on the tomatoes is nice.)
- Once the grill is very hot, lay the skewers on indirect heat. The cooking time will depend on the temperature of the grill, and outdoor temperature, but 10 minutes is an estimate. Turn the skewers over during the grilling process. If the vegetables have received enough char on the outside but don’t appear done on the inside, place them on top of the meat you are grilling, allowing then to continue the cooking process.
