Grilled Vegetable Skewers
These Vegetable Skewers made with a variety of colorful veggies and a garlicky Parmesan marinade are a delicious side dish that’s perfect for grilling season!
Servings: 6 skewers
Calories: 192kcal
Ingredients
- 1 large zucchini sliced
- 1 large yellow squash sliced
- 2 red bell peppers cut into 1.5 inch pieces
- 2 orange bell peppers cut into 1.5 inch pieces
- ½ red onion cut into 1.5 inch pieces
- 1 pint grape tomatoes rinsed
- ⅓ cup olive oil
- 2 teaspoon garlic salt
- ½ teaspoon pepper
- ½ cup parmesan cheese grated
Instructions
- In a bowl mix together olive oil, garlic salt, pepper =, parmesan cheese. Toss vegetables with it.
- Thread veggies on to skewers. *IF you dont like a vegetable above you can sub it for something you do love.
- Cook over medium high heat on grill until fork tender. 3-4 minutes each side.
- garnish with fresh parm cheese and fresh basil if desired.
Video
Notes
- Soak wooden skewers: If you are using wooden skewers, be sure to soak them in water for 30 minutes which helps prevent burning and keeps the food from sticking to them while cooking. Metal skewers do not need to be soaked.
- Make Ahead: You can prep these grilled veggie skewers up to two days in advance. Clean and cut all of the veggies and then store them separately in the refrigerator until ready to use. Make the marinade and store in an airtight container in the refrigerator, but be sure to allow it to sit at room temperature for about 30 minutes before using as the olive oil will solidify.
- Storing: Be sure to remove the vegetables from the skewers before storing. Leftovers will keep in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1skewer | Calories: 192kcal | Carbohydrates: 11g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 920mg | Potassium: 549mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3338IU | Vitamin C: 124mg | Calcium: 126mg | Iron: 1mg