Perfect as a side dish or a main, these skewers of colorful grilled veggies serve as a delicious addition to any barbecue feast.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | olive oil |
| ¼ cup | balsamic vinegar |
| 1 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 cloves | garlic, minced |
| 12 | small brown mushrooms |
| 12 | chunks fresh pineapple, about 2-inch pieces |
| 2 | orange bell peppers, cut into 2-inch pieces |
| 2 ears | corn, husks and silk removed, blanched and each cut into 12 wheels |
| 1 | zucchini, sliced into 1-inch chunks |
| ½ | large red onion, cut into 1-inch wedges |
| 12 | wooden skewers (6-inch), soaked in water |
Directions
Preheat grill to medium-high heat; grease grates well.
In large bowl, stir together olive oil, vinegar, Seasoned Vegetable Base and garlic. Add mushrooms, pineapple, orange peppers, corn, zucchini and red onion to the bowl and toss to coat. Thread vegetables evenly onto skewers in desired pattern.
Grill skewers, turning occasionally, for 20 to 25 minutes or until veggies are grill-marked and tender.
Tips: Substitute veggies as preferred and depending on season. To blanch corn instead, cook in boiling salted water for 6 to 8 minutes or until just tender.