Grilled Vegetable Skewers
Quick and easy, these will grill right along with anything else you might be cooking. Feel free to switch in your favorite vegetables, but try to keep ones that will cook in approximately the same amount of time.
Yield: 8-12 large skewers
Time: 45 minutes
8 oz Cremini Mushrooms, stems removed and halved if large
½ Red Onion
1 Small Zucchini, cut into 1” rounds
1 Small Summer Squash, cut into 1” rounds
1 pint Grape Tomatoes
½ cup This Little Goat went to Southeast Asia Sauce
2 Tbsp Grapeseed or Canola Oil
2 Tbsp Fresh Lemon Juice
¼ cup Parmesan Cheese, shredded
8-12 large bamboo skewers, soaked in water for 30 minutes
Cut ends off of red onion, slice in half end to end. Cut in half lengthwise and then slice into 1” pieces. Use only large outer pieces on skewers, save smaller pieces for another recipe. Thread vegetables onto soaked skewers in whatever pattern you like, trying to keep flat sides lined up.
Mix ¼ cup Southeast Asia Sauce with oil and brush onto all sides of skewers, allow to marinate 10-15 minutes.
Place on hot grill, flat side down, cook until vegetables are well marked and starting to get soft on edges, about 3-4 minutes. Flip and repeat. Cook until vegetables are just tender, flipping once or twice more depending on size.
While cooking, whisk together remaining Southeast Asia Sauce and lemon juice. Remove skewers from heat, brush with glaze and serve immediately. Sprinkle with parmesan cheese if desired.