THE BEST VEGGIE SKEWERS (TRY SOMETHING NEW ON THE GRILL!) 🔥 | SAM THE COOKING GUY

bell peppers

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers are often less expensive and can add a refreshing crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in smaller amounts and are often more economical.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: button mushrooms

Button mushrooms are typically less expensive than specialty varieties.

Start with a bowl and add 1/3 cup olive oil.

Add 4 cloves of minced garlic to the bowl.

Add 1/4 cup each of finely chopped parsley, chives, and cilantro to the bowl.

Squeeze the juice of 1 lemon into the bowl, making sure to keep the seeds out.

Add 2 tablespoons of hot honey to the bowl.

Season with a pinch of salt and pepper, then mix everything together.

Prepare the vegetables by cutting them into relatively even-sized pieces: green, red, and yellow bell peppers, 2 poblano peppers, green zucchini, yellow zucchini, red onion, and Asian eggplant.

Skewer the vegetables onto metal skewers, alternating colors and textures as you go.

Preheat the grill and spray it lightly with oil to prevent sticking.

Place the skewers on the grill over direct heat and cook for about 5 minutes, turning gently to get color on all sides.

After 5 minutes, baste the skewers with the marinade, being careful not to use too much to avoid smoking.

Continue grilling for a few more minutes until the vegetables are slightly softened but still crisp.

Remove the skewers from the grill and give them one last baste with the marinade before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary