July 31, 2018

Rainbow Veggie Skewers

Rainbow Veggie Skewers are crazy easy and so pretty! They make an awesome addition to any meat dish, but would also be great on top of pasta for a vegetarian meal.

Be sure to cut the veggies into about the same size to make sure they cook evenly.

For skewering,

the best vegetables to roast include summer squash, peppers, onions, mushrooms, grape or cherry tomatoes and eggplant.

If you are roasting on a sheet pan,

be sure to add green beans (right from the freezer work great!), broccoli, cauliflower, brussels sprouts, beets and asparagus.

Try to keep the density in mind when cooking too – green beans and asparagus will cook at about the same rate, but heavier, denser veggies like cauliflower and broccoli take longer. (But they are so spectacular!)

Put the veggies back on the serving platter with the Italian dressing still on it after they are cooked. This allows them to absorb even more of the marinade goodness!

Use your favorite veggies to mix and match. Broccoli and cauliflower grill up crispy and taste very different. All different peppers grill well, as do a variety of summer squash. Beets, carrots & rutabagas get mellow when cooked.

My favorite part about this dish is always the onions,

but the mushrooms come in a close second – they get small so they are more concentrated.

Serve them in rows on the serving platter so everyone can pick and choose their favorites.

Rainbow Veggie Skewers

Course: Side Dish

Cuisine: American

Keyword: Rainbow Veggie Skewers

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Incredibly simple grilled veggie side dish perfect with steaks, chicken or fish.

Print Recipe

Ingredients

1/4 cup Italian Dressing
1 orange pepper, cut in 1" pieces
1 zuchini, sliced into 1/2" rounds
1 yellow summer squash, sliced into 1/2" rounds
6 - 8 medium crimini mushrooms, stems removed
6 - 8 Grape tomatoes
1/2 Red Onion, cut in 3/4" slices, and again in half
1 Eggplant, cut in 1" pieces

Instructions

Soak wooden skewers if using, approximately 20 minutes before grilling. I use a mason jar filled up to the rim with water, and flip the skewers after about 10 minutes. Metal skewers work as well, and don't need to be soaked.
Skewer each type of vegetable on it's own, separate skewer. Drizzle salad dressing over veggies.
Grill until lightly browned or charred, depending on your preferences. About 10 minutes total. Conversely, broil in oven after allowing to preheat.
Serve on skewers or arranged in rows on platter to allow everyone to eat their favorites.