Easy Balsamic Vegetable Skewers
Description
Lightly charred vegetables and lingering balsamic flavours sing delicious summer tunes
Well, the Aussie summer is in full swing…. cricket bats are out (…if you’re a fan), bathers barely have time to dry, we crave the rush of a salt water breeze and the BBQ gets the well deserved work out.
I will never complain about the heat because it’s the perfect opportunity to fire up the BBQ and create smokey, delicious food that is not only FAST but a healthier alternative to say cooking in oil – the BBQ drains away all the excess fat and oils, leaving you with a flavour that only a BBQ can create.
We deliberately utilise quick cooking veg so that no matter what time you finally start cooking, they’ll be ready in no time.
Ingredients
| 2 small zucchinis |
| 2 red onions |
| 6 yellow squash |
| 2 red capsicum |
| 2 green capsicum |
| 24 small button mushrooms |
| 24 multi-colour cherry tomatoes |
| 2 tbsp. extra virgin olive oil |
| 3 tbsp. balsamic vinegar |
| 1 tsp. salt & pepper to season |
| 12+ bamboo skewers |
Directions
- 1
- Soak the skewers in a tray of cold water while you prepare the vegetables.
- 2
- Roughly slice the zucchinis into chunks,
- 3
- quarter the squash,
- 4
- slice the capsicums into chunks,
- 5
- peel and roughly chop the onions into chunks,
- 6
- add all the chopped ingredients plus the cherry tomatoes and mushrooms to a large mixing bowl.
- 7
- Pour over the salt, pepper, balsamic and olive oil.
- 8
- With clean hands, roughly toss the ingredients so that all the vegetables are coated.
- 9
- Thread each skewer with 2 cherry tomatoes, 2 mushrooms and a combination of all the other vegetables.
- 10
- Once all the vegetables are threaded on to skewers, line them in a tray and pour over the marinade from the mixing bowl.
- 11
- Preheat the BBQ, place each skewer on to the grill plate and cook, turning occasionally for up to 10 minutes or until cooked through.
- 12
- Serve immediately.
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