Time 35m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
If you are using wooden skewers, soak them in plenty of water for about 10 minutes if grilling on an indoor grill pan or for 30 minutes if grilling on an outdoor grill to prevent them from burning up. Place all of the veggies in a large bowl or baking dish. Drizzle with olive oil and season with salt, pepper, and garlic. With your hands, toss to combine well. Stick onion pieces in with the vegetables to coat with the marinade; avoid tossing once onion is added so that the onion does not fall apart. Alternate the vegetables with the onions on wooden or metal skewers. The onions will get nice and juicy rubbing up against the other veggies. You can do this up to a few hours before you grill them. Preheat a grill pan over medium-high heat. Arrange the skewers on the grill pan and cook, turning often, until slightly charred, about 15 minutes. Remove from grill and serve hot or at room temperature. *Cook’s Note: To get skewer-able chunks of onions, cut the onions in half through the core and then cut each half into quarters. Remove 2 or 3 of the innermost layers, leaving the larger outermost layers. They will fit nicely on your skewers.
Time 20m Yield 1 dozen. Number Of Ingredients 7 Steps:
In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer’s directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.
Time 30m Yield 4 Number Of Ingredients 13 Steps:
Soak skewers in water for 10 to 20 minutes. Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers. Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables. Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.
Time 30m Yield 1 1/2 cups, 10 serving(s) Number Of Ingredients 5 Steps:
The night before, cut vegetables into bite-sized chunks. Soak skewers overnight in water. Marinade veggies overnight in airtight container in fridge. Skewer and grill over hardwood or charcoal fire.
More about “lime marinated veggie skewers recipes”
Time 30m Yield 8 skewers Number Of Ingredients 11 Steps:
Preheat grill to medium heat. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, until there is a 1-inch gap at the top of the skewer. Brush each skewer liberally with the oil mixture. Repeat with the remaining skewers and vegetables. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway. Enjoy!
