Grilled veggie skewers are the perfect way to celebrate summer produce, especially when drizzled with a smoky green chile vinaigrette!
You will need 10-12 wooden or metal skewers.
For the Skewers:
1 large red onion
2 yellow bell peppers
2 small zucchini
2 small yellow squash
2 Chinese eggplant
8 ounces crimini mushrooms
2 cloves garlic, minced
3 tablespoons olive oil
2 teaspoon kosher salt
1/2 teaspoon ground black pepper
For the Green Chile Vinaigrette:
1 (4-ounce) can Rio Luna Organic Diced Green Chiles, drained
2 tablespoons lime juice
2 tablespoons chopped cilantro
1 clove garlic, minced
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 tablespoons olive oil
For the Skewers:
If you are using wooden skewers, submerge them in water for at least 30 minutes before using.
Peel and half the onion, then cut into quarters. Cut each quarter into 1-inch thick slices.
Seed and core the peppers and cut into slices the same size as the onion.
Remove the ends of the zucchini, squash, and eggplant, and slice into 1/2-inch thick slices.
Wipe mushrooms clean with a paper towel and cut in half if large.
Toss all vegetables in a large bowl. Toss with garlic, olive oil, salt, and pepper. Then skewer onto the soaked wooden or metal skewers. Depending on the size of your skewers you should have 10-12 skewers total.
Heat gas or charcoal grill to medium heat.
Meanwhile, prepare the vinaigrette. Combine all ingredients except the olive oil in a medium bowl. Stir to combine. Slowly stir in olive oil until well combined.
Grill skewers over medium heat, turning occasionally, until tender and lightly charred, about 15-20 minutes.
Transfer to a serving platter and spoon vinaigrette over the skewers. Serve with extra vinaigrette on the side.
Keywords: grilled veggie skewers