The Scoop
Grilled Rainbow Veggie Skewers bring summer vibes with vibrant veggies and a tangy twist.
The first time I made these Grilled Rainbow Veggie Skewers was during a snow day that came unexpectedly. The city had come to a standstill, and I was left alone with a kitchen full of colorful produce. It was the perfect excuse to light up the grill and bring a bit of color to an otherwise whitewashed day. With red onions and bell peppers in every hue, it was like painting on a blank canvas, except this time the artwork was destined for the grill. I remember raiding my pantry and finding olive oil, garlic, and fresh herbs that I had kept for a rainy—or rather, snowy—occasion.
Chopping up the vegetables into precise, colorful pieces became a meditation of its own. Zucchini rounds added a satisfying texture, while rosemary and cilantro brought everything together with a delightful aroma. One trick I learned was to soak the wooden skewers in water first, a handy tip to prevent them from catching fire and turning the whole experience into a disaster. The sizzle as each skewer hit the grill was particularly gratifying. Giving these skewers a drizzle of balsamic vinegar added a tangy depth, elevating each bite into something vibrant.
The day ended with me wrapped in a blanket, enjoying these skewers that embodied every sense of warmth and coziness I needed. Watching the snow fall outside, it felt as though I had captured a bit of summer in the midst of winter. Though the snow continued to pile up, those Grilled Rainbow Veggie Skewers were a burst of sunshine, making an otherwise cold day so much warmer.
Ingredients
For the vegetable skewers:
- 2 medium red onions
- 2 red bell peppers
- 2 orange bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
- 4 medium zucchinis
For the garlic herb sauce:
- 1/3 cup olive oil
- 5 cloves garlic, minced
- 3 tablespoons fresh parsley, minced
- 3 tablespoons fresh cilantro, minced
- 1 teaspoon fresh rosemary, minced
- salt, to taste
- freshly ground black pepper, to taste
For grilling and serving:
- olive oil, to taste
- balsamic vinegar, to taste
Directions
- Soak 16-24 wooden skewers in water for at least 15-30 minutes. The number of skewers you need will depend on the size of the vegetables.
- Preheat the grill to medium-high heat.
- Peel the red onions and slice them in half.
- Chop each of the red onion halves into thirds.
- Seed and chop each of the red, the orange, the yellow, and the green bell peppers into 1-inch pieces.
- Chop the zucchinis into 1/2-inch rounds.
- In a medium bowl, whisk together 1/3 cup of the olive oil with the garlic, the parsley, the cilantro, the rosemary, the salt, and the pepper.
- Skewer the vegetables by alternating the red onions, the zucchini, the red bell peppers, the orange bell peppers, the yellow bell peppers, and the green bell peppers.
- Brush the skewers with a light layer of the extra olive oil.
- Place the skewers on the grill and cook until the vegetables are just softening and browning at the edges, about 5-8 minutes per side.
- Transfer the skewers from the heat.
- Drizzle the skewers with the garlic-herb sauce and the balsamic vinegar.
- Serve.
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