In the past, I used to marinate vegetables in a sauce which required a little extra planning ahead of time. Now that I’ve found a kicking grilled vegetables sauce, I no longer marinate veggies. I simply chop up the vegetables and place them on skewers.
I use metal skewers, so that I can use them multiple times. Wooden skewers work great too.
These grill up marvelously. The red and yellow bell peppers add a lot of color to your kebabs.
Awww grilled zucchinis remind me of summertime. You can use these up anytime though.
Chargrilled onions are definitely a favorite over here. Their slightly burnt edges pair well with the other vegetables.
This is pure sweet goodness right off the grill. I love eating these almost as a dessert. For my guests who don’t love grilled pineapple, I always enjoy the extras.
I’ve tested and grilled a lot of vegetables. The more challenging ones to place on the skewers are potatoes, sweet potatoes, carrots, and tomatoes. The potatoes and carrots take quite a while to cook. Whereas the cherry tomatoes cook quickly and can burst if you’re not watching closely.