BBQ veggie skewers (Weber Spirit 2 Gas Grill demo)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often less expensive and works well.

dried oregano

🥗Healthier: fresh oregano

💰Cheaper: dried thyme

Dried thyme is a more affordable herb option.

cherry tomatoes

🥗Healthier: grape tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes can be cut into chunks for skewering.

Soak wooden skewers in water before use.

Chop off the vegetable stems.

Cut zucchini and yellow squash into half-inch discs.

Slice bell peppers and red onion into 2 to 3-inch chunks, separating the onion layers.

In a large bowl, whisk together 1 cup fresh basil, 1 teaspoon minced garlic, juice of half a lemon, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika, and 1/4 teaspoon crushed red pepper.

Mix in 3 tablespoons olive oil to the marinade.

Add the chopped vegetables to the marinade and toss to coat them evenly.

Let the vegetables marinate for 30 minutes at room temperature.

Thread the marinated vegetables onto the skewers, mixing them up for a colorful presentation, leaving 2 inches open on either side of the skewer.

Prepare the grill by brushing it with oil and setting one burner to medium heat while keeping the others off for indirect heat.

Place the skewers on the grill grates away from direct flame and close the grill cover, cooking for 6 minutes.

After 6 minutes, move the skewers over direct heat, leaving the cover off, and rotate them every 1 to 2 minutes.

Grill the kebabs for an additional 5 to 10 minutes until they are browned and slightly charred on the outside.

Serve the kebabs warm off the grill or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary