How to Prepare Vegetables for Skewers
Wash 6 red potatoes, medium zucchini, medium yellow squash, pepper, 15 mushrooms and 15 cherry tomatoes., Quarter 6 small red potatoes., Prepare your marinade while you are waiting for your potatoes., Cut a medium zucchini and a medium yellow squash...
Step-by-Step Guide
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Step 1: Wash 6 red potatoes
Boil them in a large pot of salted boiling water for 3 minutes.
Rinse in cold water and drain the potatoes.
Set aside to dry after they are rinsed or pat dry. , Pour 4 tbsp. (59 ml) vinegar into a bowl.
Apple cider, white wine, red wine or sherry vinegar are good choices.
Add 4 tbsp. (63 g) Dijon mustard.
Mince and add 2 small shallots or 1 small onion.
Add 2 tbsp. (30 ml) lemon juice.
Add 2/3 cup (158 ml) olive oil.
Whisk to combine.
It should take a few minutes for the olive oil to combine with the other ingredients.
Add salt and pepper to taste.
For a bolder flavor, add 2 tbsp. (30 g) fresh chopped rosemary.
Set the mixture aside. ,,,,,, You do this so that they don't break or burn when they are on the grill.
If you are using metal skewers, you can skip this step. ,, If you are intending to serve them on the skewers, alternate the vegetables.
Leave about 1/4 inch (2/3 cm) room between each vegetable.
For the most even grilling, thread the same vegetable on each skewer.
Cooking times between vegetables will vary between 3 and 10 minutes.
You can remove the quicker cooking vegetables and leave others on the grill. ,, They should be soft but darkened on the outside. , -
Step 2: medium zucchini
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Step 3: medium yellow squash
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Step 4: pepper
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Step 5: 15 mushrooms and 15 cherry tomatoes.
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Step 6: Quarter 6 small red potatoes.
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Step 7: Prepare your marinade while you are waiting for your potatoes.
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Step 8: Cut a medium zucchini and a medium yellow squash into approximately 12 rounds each.
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Step 9: Cut a medium red onion and a medium red or green pepper into 1-inch (2.54 cm) pieces.
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Step 10: Remove stems from 15 to 20 cremini or button mushrooms.
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Step 11: Toss the cut vegetables and the tomatoes with the marinade in a large bowl
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Step 12: making sure they are well-covered.
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Step 13: Marinate the vegetables for 2 to 24 hours before grilling.
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Step 14: Soak about 12 wooden skewers in warm water 30 minutes before you intend to grill.
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Step 15: Preheat the barbecue or grill to medium-high heat.
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Step 16: Thread your vegetables on your soaked skewers after they have soaked for 30 minutes.
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Step 17: Brush the grill with vegetable oil right before grilling.
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Step 18: Place the skewers on the grill and cook them for about 5 minutes on each side.
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Step 19: Remove the skewers and serve the grilled vegetables immediately.
Detailed Guide
Boil them in a large pot of salted boiling water for 3 minutes.
Rinse in cold water and drain the potatoes.
Set aside to dry after they are rinsed or pat dry. , Pour 4 tbsp. (59 ml) vinegar into a bowl.
Apple cider, white wine, red wine or sherry vinegar are good choices.
Add 4 tbsp. (63 g) Dijon mustard.
Mince and add 2 small shallots or 1 small onion.
Add 2 tbsp. (30 ml) lemon juice.
Add 2/3 cup (158 ml) olive oil.
Whisk to combine.
It should take a few minutes for the olive oil to combine with the other ingredients.
Add salt and pepper to taste.
For a bolder flavor, add 2 tbsp. (30 g) fresh chopped rosemary.
Set the mixture aside. ,,,,,, You do this so that they don't break or burn when they are on the grill.
If you are using metal skewers, you can skip this step. ,, If you are intending to serve them on the skewers, alternate the vegetables.
Leave about 1/4 inch (2/3 cm) room between each vegetable.
For the most even grilling, thread the same vegetable on each skewer.
Cooking times between vegetables will vary between 3 and 10 minutes.
You can remove the quicker cooking vegetables and leave others on the grill. ,, They should be soft but darkened on the outside. ,
About the Author
Megan Torres
Enthusiastic about teaching hobbies techniques through clear, step-by-step guides.
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