3 Fun and Easy Grilled Vegetable Skewers for Your Next Barbecue
When one hears the word "barbecue", they automatically think of meat. Beef, chicken, pork and seafood are indeed fixtures in a backyard barbecue, but they are usually enjoyed best with a side of vegetables. The next time you take your grill out, throw in some fruits and vegetables along with your meat for a much more total, more fulfilling menu!
Here are 3 scrumptious grilled vegetable skewers you can attempt for your next grilling session:
Grilled Sriracha Tofu Skewers
What you require:
- 1 zucchini, sliced into large chunks - 1 red bell pepper, sliced into large chunks - ten large mushrooms - 1 jalapeno pepper, diced - 1 cup large chunks extra firm tofu - 1/4 cup diced onion - 1/4 cup soy sauce - 2 tablespoons sriracha chili garlic sauce - 2 tablespoons sesame oil - Ground black pepper to taste
In a medium bowl, mix with each other zucchini, red bell pepper, mushrooms and tofu. In a small bowl, stir together jalapeno pepper, onion, soy sauce, sriracha, sesame oil and ground black pepper. Mix till all ingredients are nicely-combined. Pour mixture over tofu and vegetables then toss lightly to coat. Cover and refrigerate for at least 1 hour. When ready, thread tofu and vegetables onto skewers and cook on a pre-heated grill over medium-high heat for 8-10 minutes or to desired doneness.
Veggies and Vinaigrette Skewers
What you require:
- 1 large yellow squash, cut into 3/4-inch slices - 1 large zucchini, reduce into 3/4-inch slices - 1 red onion, cut into 1-inch cubes and separated into 3-layer segments - 2 yellow bell peppers, reduce into 1-inch squares - 2 cup grape tomatoes - 1/4 cup additional-virgin olive oil - 1/4 cup balsamic vinegar - 1 tablespoon fresh lemon juice - 1 tablespoon finely chopped parsley - 2 teaspoons minced garlic - 2 teaspoons chopped thyme - 2 teaspoons Dijon mustard - Kosher salt and ground black pepper to taste
In a small bowl, whisk with each other olive oil, balsamic vinegar, lemon juice, parsley, garlic, thyme, mustard, kosher salt and black pepper. Location squash, zucchini, onion, bell pepper and grape tomatoes in a large bowl, add vinaigrette then toss to coat. Let sit for 8-ten minutes then thread vegetables alternately onto skewers. reserve remaining vinaigrette. Cook on a pre-heated grill over medium-high heat for 6-eight minutes or till edges of vegetables are browned. Location skewers on a platter, pour remaining vinaigrette over skewers then serve.
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