Ingredients with Measurements:
- 2 zucchinis, sliced into rounds
- 2 yellow squashes, sliced into rounds
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Wooden skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic powder, salt, and pepper.
3. Thread vegetables onto skewers, alternating between zucchini, yellow squash, red onion, and bell peppers.
4. Brush vegetable skewers with the olive oil mixture.
5. Place skewers on the grill and cook for 8-10 minutes, turning occasionally, until vegetables are tender and slightly charred.
6. Remove skewers from grill and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 15g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- Any variety of squash can be used in place of zucchini and yellow squash.
- Any color bell pepper can be used.
Variations:
- Add mushrooms to the skewers.
- Top with crumbled feta cheese before serving.
- Serve with a side of tzatziki sauce.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Cut vegetables into similar sizes to ensure even cooking.
- Brush skewers with olive oil mixture frequently while grilling to prevent them from drying out.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat skewers in the microwave or on the grill until heated through.
Presentation ideas:
Arrange skewers on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
Serve with grilled chicken or fish.
Suggested side dishes:
- Grilled corn on the cob
- Quinoa salad
- Roasted sweet potatoes
Troubleshooting advice:
- If vegetables are cooking too quickly, move them to a cooler part of the grill.
- If vegetables are sticking to the grill, brush them with more olive oil.
Food safety advice:
- Wash all vegetables before using.
- Use a food thermometer to ensure vegetables are cooked to a safe temperature of 165°F.
Food history:
Grilled vegetable skewers have been a popular dish in Mediterranean cuisine for centuries.
Flavor profiles:
The combination of sweet bell peppers, savory onions, and tender zucchini and squash creates a delicious and flavorful dish.
Serving suggestions:
Serve skewers as a main dish or as a side dish at a summer barbecue.
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