Skewered Grilled Organic Veggies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is a great way to serve an abundance of summer veggies. Drizzling the balsamic vinegar over the veggies after they have been grilled, adds a tasty tangy flavor. Ingredients:
15 bamboo skewers |
2 medium summer squash, halved and cut into 1/2 slices |
2 medium zucchinis, halved and cut into 1/2 slices |
1 red bell pepper, cut into quarters lengthwise and cut into 1 pieces |
1 red yellow pepper, cut into quarters lengthwise and then cut into 1 pieces |
1 basket of cherry tomatoes |
1/4 cup olive oil |
salt and pepper |
balsamic vinegar |
2 - 3 tablespoons of fresh chopped herbs, such as marjoram, thyme, or basil |
Directions:
1. Place the bamboo skewers in a bowl and cover with water, soak for 30 minutes. This will prevent the skewers from burning.
2. Prepare grill for medium heat.
3. Place chopped veggies in a medium bowl and toss with olive oil and generous amount of salt and pepper to taste. Skewer vegetables in a colorful arrangement, alternating colors.
4. Place skewered veggies over medium heat on the grill. Check and turn skewers as needed and grill until veggies are marked and tender about 10-15 minutes. Remove from heat and place on a platter. Drizzle veggies with a good balsamic vinegar and sprinkle with fresh herbs and serve.
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