Grilled Veggie Skewers

Grilled Veggie Skewers


-2 medium Strack Farm zucchinis, cut into 1-inch slices or quarters
-2 medium Strack Farm yellow squash, cut into 1-inch slices or quarters
-½ pound whole fresh mushrooms
-1 medium red onion, cut into chunks
-12 cherry tomatoes
-1 medium green bell pepper, cut into chunks
-1 medium yellow bell pepper, cut into chunks
-8 bamboo skewers, soaked in water for 20 minutes
-⅓ cup olive oil
-1 tablespoon of Fennel & Fire Herbes de Provence
-½ teaspoon salt
-⅛ teaspoon ground black pepper


Preheat a grill to medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion chunks, tomatoes, and bell pepper chunks onto skewers.

Whisk olive oil, basil, oregano, garlic powder, onion powder, salt, and black pepper in a bowl; brush some of the mixture over the vegetables.

Cook skewers on the preheated grill until vegetables are tender, then occasionally turning and basting vegetables with the remaining olive oil mixture for 10 to 15 minutes.

*Recipe and photos by Sheila Espinosa Martin.

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