Grilled Vegetable Skewers

Grilled vegetable skewers are a light and versatile side dish or main course, perfect for summer days or as a vegetarian dish rich in flavors. Here is the recipe with an Italian touch:

Ingredients

• Zucchini, 2 medium
• Bell peppers, 1 red and 1 yellow
• Eggplant, 1 medium
• Red onions, 2 small
• Cherry tomatoes, 10
• Button mushrooms, 10 (if desired)
• Extra virgin olive oil, to taste
• Salt and pepper, to taste
• Oregano or other dried aromatic herbs, to taste
• Balsamic vinegar, one tablespoon (optional)
• Wooden or metal skewers

Preparation

1. First, soak the wooden skewers in cold water for at least 30 minutes if using them, so they do not burn during grilling.
2. Wash and cut the vegetables:
   • Zucchini into rounds about half a centimeter thick.
   • Bell peppers seeded and cut into squares.
   • Eggplant into cubes not too small.
   • Onions into wedges not too thin.
   • Leave the cherry tomatoes and mushrooms whole (cleaned and stems removed).
3. In a large bowl, season the vegetables with extra virgin olive oil, salt, pepper, and the chosen aromatic herbs.
4. Assemble the skewers alternating the prepared vegetables, trying to balance colors and flavors. Remember to start and end preferably with firmer vegetables like peppers or onions, which can act as anchors.
5. Heat the grill to medium-high temperature and place the skewers on it. Grill the vegetables for about 3-4 minutes per side, turning them carefully until well marked and tender.
6. Serve the skewers hot, perhaps drizzling with a thread of extra virgin olive oil raw and, if desired, a touch of balsamic vinegar for a sweet-and-sour flavor.

Trivia

Vegetable skewers represent a delicious way to enjoy multiple types of vegetables together, and are also an expression of Italian outdoor cooking. They are very common in summer barbecues and can be enriched with pieces of cheese such as scamorza or feta, for an additional variation of the dish.