Loaded Veggie Skewers
Char-kissed peppers, zucchini, and mushrooms in a punchy balsamic-herb marinade.
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Ingredients
- 2 bell peppers, chunked
- 2 zucchini, thick coins
- 1 red onion, wedges
- 1 pint cremini mushrooms
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 2 garlic cloves, minced
- 1 tbsp Italian herbs
- Salt and pepper
Instructions
- 1
Soak wooden skewers in water for 20 minutes, or use metal ones.
- 2
Whisk oil, vinegar, garlic, herbs, salt, and pepper.
- 3
Toss vegetables in the marinade for 15 minutes.
- 4
Thread onto skewers, alternating for color.
- 5
Preheat the grill to medium-high, 425°F.
- 6
Grill skewers 3 minutes per side, 4 sides total, until charred.
- 7
Brush with any reserved marinade in the final minute.
- 8
Serve hot with a squeeze of lemon.
Why this recipe works best on a clean grill
A clean grill makes this recipe easier because the grates release food evenly, the heat moves predictably, and old grease does not smoke over the fresh ingredients. When carbon buildup sits on the grate, it can leave bitter flavors, create flare-ups, and make delicate foods stick right when they should sear.
Before cooking, preheat the grill fully, scrape the grate with a bristle-free tool, and lightly oil the surface. If your grill has yellow flames, heavy smoke, stubborn hot spots, or a greasy smell before the food goes on, it may need a deeper cleaning before your next cookout. For more context, read our clean grill benefits guide or request a professional quote from The Grill Guyz.
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