Grilled Vegetables on Skewers
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- 1 or 2 Asian eggplants, cut into 1 1/4-inch pieces
- salt, for purging eggplant
- 12 small yellow or white onions, each about 1 1/2-inches in diameter, cut into quarters
- 1 bell pepper, seeded and cut into 1 1/4-inch squares
- 12 cherry tomatoes
- 2 zucchini cut int 1/2-inch pieces
- 3 tablespoon(s) extra virgin olive oil
- freshly ground black pepper
- Purge eggplant pieces for 30 minutes. Rinse and pat dry with a paper towel.
- Prepare a fire in a charcoal grill.
- Using 6 skewers, thread on the vegetables, alternating them.
- Brush with half the oil and season to taste with salt and pepper. When the fire is ready, place the
- skewers on the grill rack. Grill, turning occasionally to ensure even cooking and brushing with
- remaining oil, until lightly golden on all sides, about 10 minutes.
- Transfer to a platter and serve.
This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.
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Grilled Vegetables on Skewers Recipe at a Glance
- COURSE: Side Dishes/Vegetables