Grilled Veggie Skewers

bell peppers

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers are often less expensive and add a refreshing crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can provide flavor at a lower cost.

Start by lighting a couple of chimneys of charcoal and let them burn until the coals are hot.

Prepare a marinade by combining 1.5 cups of olive oil, 2 tablespoons of cosmics dijon mustard, 1 tablespoon of cattleman's grill california tri-tip rub, 2 tablespoons of lemon juice, 1 tablespoon of fresh thyme leaves, 1-2 tablespoons of minced garlic, and 1 tablespoon of wildflower honey in a bowl.

Brush the marinade over the vegetables before grilling.

Prepare the vegetables: blanch brussels sprouts for about 7 minutes, parboil fingerling potatoes for about 15 minutes, and cut zucchini, summer squash, red onion, and bell peppers into bite-sized pieces.

Use flat bamboo skewers for brussels sprouts and double prong metal skewers for the other vegetables to prevent spinning while grilling.

Thread the vegetables onto the skewers, alternating colors and types for visual appeal.

Dump the hot charcoal into the grill and set it for high heat direct grilling, aiming for a temperature of around 475-500 degrees.

Baste the skewers with the marinade before placing them on the grill to enhance flavor and color.

Close the grill and cook the skewers, flipping occasionally, until they are tender and charred, checking for desired color and doneness.

Once the vegetables are cooked, drizzle with lemon juice and sprinkle with black garlic salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary