Garlic Grilled Vegetable Skewers (ME)


These skewers are simple, easy and, if allowed marinate for the day, filled with extra kick and flavor. If you don’t have access to an outdoor grill you can always bake these in the oven around 350 degrees for 30 minutes, then kick it up to broil to brown the veggies at the end.

I grilled large chunks of elephant garlic, instead of onions, at the end of these skewers to eat with grilled bread. The elephant garlic turned bluish in color on the grill, which was a great shock and surprise to me, but it was still tasty. Turns out garlic can turn blue or green when exposed to acids, so the lemon and lime juice in this marinade likely caused the color to turn. So, it creates an odd color, but is still tasty.

    12 Grape Tomatoes
    1 Small Squash, cut into rounds slices
    1 Small Zucchini, cut into round slices
    1 Yellow Pepper, cut into large slices
    1/2 Head Elephant Garlic, cloves sliced into thick chunks

    Juice from 2 Limes
    1/2 Cup Lemon Juice
    1/4 Cup Worcestershire
    1/4 Cup Olive Oil
    1 Tbsp Dried Mint
    1/2 Tbsp Dried Thyme
    Fresh Ground Salt
    Fresh Ground Pepper

    Veggies marinating in a baggie.

    1. Slice all veggies and divide among 5 skewers (you may have extra). Add garlic cloves to one end. If you’re using wooden skewers be sure to soak sticks in water for at least 30 minutes. If you’re using metal skewers then no worries.
    2. Thoroughly combine all marinade ingredients in a small bowl.
    3. Lay skewers in a large Ziplock bag. Pour marinade inside. Zip bag if possible (if skewers aren’t too long). Roll skewers around to thoroughly coat in marinade. Lay the baggie in a baking pan to catch any excess juices in the event the bag is punctured.
    4. Allow veggies to marinate for the day, at least 5 hours if possible. Occasionally turn veggies and re-coat with marinade.
    5. On medium heat on the grill cook skewers for 25-30 minutes or until veggies are browned and cooked throughout. Remove from heat. Enjoy!

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