With harvest right around the corner, there is nothing better than fresh vegetables out of the garden. This recipe makes getting the kids and/or husband to eat their vegetables easy. They are quick to prepare and a special treat served along any grilled entree including steak, homemade smash burgers, salmon, ribs, or smoked brisket.
You really can use any veggies you like with this recipe; but our favourite go-to’s are sweet peppers (yellow, orange, and red), red onion, and mushrooms. Don’t eliminate the mushrooms; you’ve got to have them; as they soak up the marinade beautifully and really add to the taste. Other substitutes or additions may include zucchini, eggplant, or yellow squash. Really just pick your favourites and experiment!
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This recipe is certainly a family favourite passed down from my mother-in-law. She first gave it to me with absolutely no measurements and it went something like this; lots of soy sauce, some white wine vinegar, olive oil, a little bit of sugar, basil and oregano. I still laugh looking at the small sticky note in my green recipe binder with this exact recipe written. I’ve definitely played with that recipe since then; with some trial and error figuring out the measurements that work best for our family. The marinade gives the veggies a wonderful Italian aroma with just the right amount of zing.
Skewered Marinated Veggies
Serves 4-6
Equipment:
- Grill (I love these veggies on the charcoal grill, but they are also tasty on a gas or pellet grill as well)
- Knife with cutting board
- Whisk
- Measuring cups
- Mixing bowls with lid
- BBQ tongs
- BBQ skewers or grilling pan
Ingredients:
- 1 Red Bell Pepper; cut into even squares
- 1 Yellow Bell Pepper, cut into even squares
- 1 Orange Bell Pepper, cut into even squares
- ½ large Red Onion; cut into even squares
- ½ pound Button Mushrooms
- *Substitute in Zucchini, Eggplant, or Yellow Squash; pick your favourite and be creative!
Marinade Ingredients:
- 1 cup Soy Sauce
- ½ cup Olive Oil
- â…“ cup White Wine Vinegar
- 1 tsp Sugar (optional)
- 1 ½ tblsp Oregano
- 1 tblsp Basil
Instructions:
Chop red onion, yellow pepper, red pepper, and orange pepper into approximately 2 x 2 chunks. Larger is typically better! The veggies will shrink when grilling.
Place onions, button mushrooms, and peppers into a large mixing bowl.
Combine marinade ingredients in a smaller mixing bowl and whisk together.
Pour marinade over veggies in a larger bowl and cover (mixing bowls with a lid work well, so you can toss the veggies well in the marinade).
Let marinade sit for at least 4-6 hours in the refrigerator.
Prior to grilling, be sure to soak your skewers in water for 20 min.
Take a skewer and start stacking veggies onto it interchanging pepper colors, onion and mushrooms. I like to use 2 mushrooms per skewer as they are bursting with flavor. (Alternately veggies can be placed in a grill pan, and easily grilled over the BBQ).
Preheat grill to medium heat (375-400 degrees Fahrenheit). As I mentioned earlier, grilling these on a charcoal grill really gives them a nice taste. However, they are delicious prepared on a gas or electric grill as well.
Using a silicone brush and a little bit of vegetable oil, oil the grill grates.
Once the grill is heated, place skewers on the grill. Grill for a total of approximately 8 min; flipping them half-way or until veggies appear lightly charred and tender.
Serve immediately.
Happy Grilling!
Mike and Jannah Haas run AngryBBQ.com
