Grilled Veggie Skewers Recipe

Looking for a fun, easy, delicious and nutritious way to brighten your Memorial Day party meals? These colorful Grilled Veggie Skewers feature onions, zucchini, and bell peppers, brushed with a zesty garlic and herb sauce.

• 4 medium onion – white or red, but red looks nicer
• 4 medium zucchini - sliced
• 2 red bell pepper
• 2 orange bell pepper
• 2 yellow bell pepper
• 2 green bell pepper
• olive oil - for brushing
• Balsamic vinegar - for serving

• ⅓ cup olive oil
• 5 cloves garlic - minced
• 3 tablespoon fresh parsley - minced
• 3 tablespoon fresh cilantro - minced
• 1 teaspoon fresh rosemary - minced
• salt - to taste
• freshly ground black pepper - to taste

Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.

Prepare the vegetables for the skewers (to get a head start, chop vegetables the night before). For each 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 bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.

Skewer the vegetables by alternating between onion, zucchini, and the different colored bell pepper. It's best to place the "sturdier" vegetables on the ends, such as the onion. Brush skewers with a light layer of 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!

Serves 4