Imagine a burst of summer flavors dancing on your plate, where vibrant vegetables meet the smoky kiss of the grill. These Zucchini and Summer Squash Kebabs are not just a side dish—they're a culinary adventure that transforms ordinary vegetables into a mouthwatering masterpiece that will have everyone at your table asking for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 red bell pepper
- 1 red onion
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Prepare the vegetables by washing them thoroughly under cool running water. Pat dry with clean paper towels.
- Cut zucchini and yellow squash into uniform 1-inch thick rounds to ensure even cooking. Slice red bell pepper into similar-sized pieces, removing seeds and stem.
- Peel the red onion and cut into chunks approximately the same size as the squash pieces to maintain consistent cooking time.
- In a large mixing bowl, combine olive oil, Italian seasoning, salt, and pepper. Whisk together to create a marinade.
- Add prepared vegetable pieces to the marinade and gently toss to coat evenly, ensuring each piece is well-seasoned.
- Preheat grill or grill pan to medium-high heat, around 400-450°F for optimal grilling.
- Thread marinated vegetables onto metal or pre-soaked wooden skewers, alternating between zucchini, squash, bell pepper, and onion for visual appeal.
- Place prepared kebabs on the heated grill and cook for 4-5 minutes per side, rotating to achieve beautiful grill marks and even charring.
- Remove kebabs when vegetables are tender and slightly caramelized, with a slight char on the edges.
- Let kebabs rest for 2-3 minutes before serving to allow flavors to settle and vegetables to cool slightly.
- Optional: Garnish with fresh chopped herbs like parsley or basil before serving for added freshness.
Tips
- Size Matters: Cut your vegetables into uniform pieces to ensure even cooking and beautiful presentation.
- Marinate for Maximum Flavor: Let your vegetables sit in the olive oil and seasoning mixture for 15-30 minutes before grilling to enhance taste absorption.
- Skewer Strategy: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Grill Temperature is Key: Maintain a medium-high heat (400-450°F) for perfect caramelization without burning.
- Don't Overcrowd: Leave a little space between vegetable pieces on the skewer to allow heat to circulate and promote even cooking.
- Rest and Garnish: Allow kebabs to rest for a few minutes after grilling and sprinkle with fresh herbs for a restaurant-quality finish.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 6g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
