• Cooking Time:
  • Servings: 8
  • Preparation Time:


These flavorful skewers make a great side to any summer meal.


  • 1 ½ lbs baby Yukon Gold Potatoes
  • 1 large red bell pepper, about ¼ lb
  • 8 oz button mushrooms
  • 1 lb small zucchini
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 large clove garlic, pressed
  • ⅛ tsp salt
  • ¼ tsp freshly ground black pepper


  • Directions
  • If necessary, cut the potatoes to be a similar size as the mushrooms. Parboil them for approximately 5 minutes or until they yield to a knife but are still firm. Cut the zucchini into large rounds and cut the pepper into large chunks.
  • In a large plastic zip bag, mix the olive oil, vinegar, garlic, salt, and pepper. Toss all of the veggies in the mixture to coat.
  • Preheat the grill to medium heat.
  • Thread the veggies in any desired order onto 8 metal skewers.
  • When the grill is hot, quickly use either a grill brush or a long pair of tongs to rub a paper towel soaked in olive or canola oil over the grates. Place the skewers on the grill and cook for 5 minutes on one side, then flip and cook for 5 more. Serve immediately.
  • Background:
  • These flavorful skewers make a great side to any summer meal.

Categories: Broil/Grill  Side Dish  Vegetable 
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