Grilled Vegetable Skewers Recipe

I most often use metal skewers for threading veggies, but bamboo skewers will work too. If using wooden skewers, soak the skewers in water for at least 15-30 minutes so they don’t burn on the grill.

📝 Ingredients

• 1 ear corn (, husk removed)
• 1 zucchini
• 1 yellow summer squash
• 1/2 red bell pepper (, seeded and cored)
• 1/2 red onion
• 8 brown mushrooms
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

👨‍🍳 Instructions

1. 1Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.
2. 2Cut the vegetables into 1/2" slices or chunks. Thread the vegetables on the skewers alternating the veggies, until you've reached the end of the skewer. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
3. 3Grill the vegetables with the lid closed until tender and lightly charred, turning every 3-5 minutes. Serve warm or at room temperature.