Grilled Vegetable Skewers

Cooking method

1. Step 1:

   

   How do you make grilled vegetable skewers? First, gather all your ingredients. You can use absolutely any vegetables you have on hand. Wash everything well and pat it dry with paper towels or a kitchen towel. Smaller peppers work best, and use small, young zucchini.

2. Step 2:

   

   Peel the onion. Cut the eggplant and onion into rounds about ¾ inch (1.5–2 cm) thick. Cut the baby zucchini into evenly sized pieces.

3. Step 3:

   

   Prick the zucchini and bell peppers with a toothpick. This helps the vegetables soak up more of the marinade.

4. Step 4:

   

   Put everything except the onion into a zip-top bag. I like to marinate the onion separately so the rings don't fall apart — I usually brush it with marinade on both sides using a silicone brush.

5. Step 5:

   

   Make the marinade. In a small deep bowl, combine vegetable or olive oil, the juice of half a lemon, salt to taste, and your favorite seasonings. I used smoked paprika, a pepper blend, dried basil, garlic powder, and herbes de Provence.

6. Step 6:

   

   Stir everything well until the salt has fully dissolved.

7. Step 7:

   

   Pour the marinade into the bag of vegetables. Gently toss so the flavorful oil coats everything evenly. Seal the bag and set it aside to marinate. Meanwhile, light the grill. Once the flames have died down to hot coals, you're ready for the final step.

8. Step 8:

   

   Thread the vegetables onto skewers. For brighter, more appetizing skewers, alternate the different vegetables on each one.

9. Step 9:

   

   Set the skewers over the coals. The vegetables cook very quickly.

10. Step 10:

    

    Turn the skewers now and then so the vegetables char evenly. It takes about 7–10 minutes on average, depending on the heat of the coals and the size of the vegetables.

11. Step 11:

    

    Done — serve them as a dish all on their own.

12. Step 12:

    

    Or pair them with grilled sausages, kebabs, and more.