Grilled vegetable skewers with herb oil
Zucchini, bell pepper, red onion, mushrooms and cherry tomatoes on skewers, grilled until tender and charred and brushed with garlicky herb oil.
- Prep
- 10 min
- Cook
- 9 min
- Serves
- 4
- Per serve
- 190 kcal
Ingredients
Method
Heat a gas grill to medium-high, about 425°F, with the lid closed, or light a charcoal grill until the coals are ashed over. Allow about 10 minutes.
While it heats, stir the olive oil, garlic, parsley, basil, oregano, lemon juice, salt and pepper together in a small bowl.
Cut the vegetables and thread them alternately onto 8 metal skewers (or bamboo ones soaked in water for 30 minutes ahead of time), leaving a little space between pieces. Brush with about half of the herb oil.
Brush the grates clean and oil them. Grill the skewers with the lid closed, turning every 2 to 3 minutes, until the zucchini and onion are tender and charred at the edges and the tomatoes are blistered.
Move to a platter and brush with the remaining herb oil while hot.
Tips
- Grill pan option: cook the skewers in batches in a ridged grill pan over medium-high heat, turning, for 8 to 10 minutes.
- Put cherry tomatoes between sturdier pieces so they don't split and slide off. Use two parallel skewers per kebab if the vegetables spin when you turn them.
- Serve with microwave rice, couscous or warm pita and hummus to turn it into a full meal.
