How To Make Rainbow Veggie Skewers
Grill up some flavorful veggie skewers for your next side dish! It comes with a tasteful vinaigrette, and can be made in under an hour.
Serves:
Ingredients
For Vinaigrette:
- ¼cupolive oil
- 2tbspwhite balsamic vinegar,or white wine vinegar
- 2garlic cloves,minced
- ½tspsalt
- ¼tspblack pepper,freshly-ground
For Vegetables:
- 16tomatoes,cherry or grape
- 1red bell pepper,cored and cut into 1-inch squares
- 1orange bell pepper,cored and cut into 1-inch squares
- 1yellow squash,halved and cut into ½ -inch thick slices
- 1yellow bell pepper,cored and cut into 1-inch squares
- 1zucchini,halved and cut into ½-inch thick slices
- 1green bell pepper,cored and cut into 1-inch squares
- 1red onion,large, peeled and quartered then cut into bite-sized pieces
- 8purple potatoes,halved
Instructions
Vinaigrette:
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Whisk the olive oil, balsamic vinegar, garlic, salt, and pepper together until blended. Set aside.
Vegetables:
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Bring a large pot of water to a boil.
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Add the halved purple potatoes, then boil for 10 minutes or until fork tender, stirring occasionally. Drain.
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Add the purple potatoes and the bell peppers, yellow squash, zucchini, and onions to a large bowl.
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Toss with the vinaigrette until combined.
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Cover and refrigerate for at least 10 minutes, or up to 8 hours.
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Heat the grill to medium heat.
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Thread the vegetables onto the skewers. Sprinkle with additional salt and pepper, if desired.
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Place the skewers on an oiled grill, then cook for 5 to 7 minutes per side, or until cooked through.
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Serve, and enjoy!
Nutrition
- Calories: 161.60kcal
- Fat: 3.88g
- Saturated Fat: 0.56g
- Monounsaturated Fat: 2.51g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 29.77g
- Fiber: 5.04g
- Sugar: 5.81g
- Protein: 4.05g
- Sodium: 88.96mg
- Calcium: 42.27mg
- Potassium: 949.87mg
- Iron: 1.60mg
- Vitamin A: 83.57µg
- Vitamin C: 89.85mg
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