Grilled Vegetable Skewers

Grilled vegetable skewers are a light and versatile side dish or second course, perfect for summer days or as a vegetarian dish rich in flavors. Here is the recipe with an Italian twist:

Ingredients

• Zucchini, 2 medium
• Bell peppers, 1 red and 1 yellow
• Eggplant, 1 medium
• Red onions, 2 small
• Cherry tomatoes, 10
• Champignon mushrooms, 10 (if liked)
• Extra-virgin olive oil, as needed
• Salt and pepper, as needed
• Oregano or other dried aromatic herbs, to taste
• Balsamic vinegar, a tablespoon (optional)
• Wooden or metal skewers

Preparation

1. First, soak the wooden skewers in cold water for at least 30 minutes if you’re using them, so they won’t burn during grilling.
2. Wash and cut the vegetables:
   • Zucchini into half-centimeter thick rounds.
   • Bell peppers, deseeded and cut into squares.
   • Eggplant into not too small cubes.
   • Onions into not too thin wedges.
   • Leave the cherry tomatoes and mushrooms whole (cleaned and stems removed).
3. In a large bowl, season the vegetables with extra-virgin olive oil, salt, pepper, and the chosen aromatic herbs.
4. Prepare the skewers by alternating the prepared vegetables, trying to balance the colors and flavors. Remember to start and finish preferably with firmer vegetables like bell peppers or onions, which can act as stoppers.
5. Heat the grill to a medium-high temperature and place the skewers. Grill the vegetables for about 3-4 minutes per side, turning them carefully until they are well marked and tender.
6. Serve the skewers hot, perhaps drizzling them with a raw drizzle of extra-virgin olive oil and, if you wish, a touch of balsamic vinegar for a sweet and sour flavor.

Trivia

Vegetable skewers represent a delicious way to enjoy various types of vegetables together and are also an expression of al fresco Italian cooking. They are very common in summer barbecues and can be enriched with chunks of cheese such as scamorza or feta for a further variation of the dish.