Mediterranean Vegetable Skewers
This vegetable side can be prepared under the broiler or a gas grill. Serve with a side of served with a side of herbed white or quinoa, and freshly grilled chicken breasts. Make the skewers ahead of time for quick and easy prep!
1 large red bell pepper
1 large green bell pepper
1 large yellow bell pepper
1 large zucchini
1 large summer squash
1-2 medium sized eggplant
2 medium red onions
About 12-15 basil leaves, washed and patted dry
3 tablespoons lemon juice
2 tablespoon olive oil
2-3 garlic clove, crushed
1 tablespoon chopped fresh rosemary
1 tablespoon fresh flat leaf parsley
Salt and pepper, to taste
8-10 metal or wooden skewers (if using wooden skewers, soak in water for about 1 hour prior to prevent charring during cooking)
Halve and seed the bell peppers and cut into even sized pieces, about 1 inch wide. Trim both the zucchini and summer squash. Cut in half lengthwise and slice into 1 inch pieces. Place the bell peppers, summer squash and zucchini into a large bowl and set aside.
Trim the eggplant and quarter lengthwise. Peel the onions, and then cut each one into wedges, leaving the layers intact. Add the eggplant and onion pieces with the bell peppers and zucchini.
In a small bowl, mix together the lemon juice, olive oil, garlic, rosemary, parsley and salt and pepper to taste. Pour dressing over the vegetables, tossing to coat well.
Preheat a gas grill on medium heat, or the broiler.
Next, thread the vegetables onto the skewers, incorporating a basil leaf onto the skewer every so often. If cooking on the gas grill, lightly oil the cooking grates then arrange skewers on the grates. Cook for about 8-12 minutes, rotating the skewers while cooking. If cooking under the broiler, arrange skewers on a foil lined baking sheet and cook for 10-12 minutes turning frequently. Regardless of cooking method, cook until vegetables are just softened and lightly charred.
Makes about 8-10 skewers.