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These veggie skewers disappear right off the grill. It’s probably because they taste like summer in the Old Country, thanks to our Italian-Blend Olive Oil’s four Italian olive varietals and its soft notes of oregano, parsley, and rosemary. The Garlic Herb sauce puts the finishing touches on this recipe. Try it while grilling season is still here, and leave us a comment if you have a favorite grilling sauce.
For the vegetable skewers
For the Garlic Herb Sauce
Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. This helps ensure the skewers don’t burn while on the grill. The total number of skewers will vary depending on several factors, such as the size of the vegetable, the size of your vegetable pieces, etc.
Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
Prepare the Garlic Herb Sauce - in a medium size bowl whisk together the Italian Blend Olive Oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
Skewer the vegetables by adding alternating vegetables. Brush skewers with a light layer of Italian Blend Olive Oil.
Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!
This recipe was adapted from Cali Virgin Olive Oils.