Grilled Vegetable Skewers
These simple vegetable skewers are June grilling at its most honest: rounds of zucchini, halves of multicolored bell pepper, and whole button mushrooms, seasoned with nothing more than marjoram, sea salt, and olive oil. The heat of the grate caramelizes the edges of the vegetables, adding a smoky flavor without any meat at all.
A dish like this is part of picnic and barbecue culture, where vegetable skewers are served both as a standalone appetizer and as a side for meat or ribs. The marjoram is no accident here: its warm, slightly peppery aroma holds up well over the fire and pairs nicely with both squash and mushrooms.
Tips and Swaps
Soak wooden skewers in water for about twenty minutes before threading, otherwise they will char over the heat. Use the zucchini as your guide for doneness: it should turn soft inside, while the peppers and mushrooms will be ready sooner. You can swap marjoram for thyme or oregano, and chives for any green onion. Don’t cut the zucchini thinner than 2 cm, or the rounds will fall apart on the skewer.
Serve hot, generously sprinkled with fresh herbs. They taste wonderful with a yogurt or garlic sauce and make a great complement to grilled meat dishes.
Part of European cuisine — 63 more recipes in the section.
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Ingredients
Instructions
Cut the zucchini into rounds 2-3 cm thick. Halve the peppers and remove the stem and seeds. Rinse the mushrooms and lightly trim them with a knife.
Sprinkle the vegetables and mushrooms with salt, pepper, and marjoram, then drizzle with olive oil.
Thread the vegetables and mushrooms onto wooden skewers, alternating them, and grill on a well-heated grill or grate until fully done, 10-15 minutes. Check doneness using the zucchini rounds.
Sprinkle the skewers with herbs and serve.
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