What are the best vegetables for Skewers?

Zucchini, yellow squash, eggplant, onions (any type, really), mushrooms, bell peppers (most peppers, including spicy peppers, all work great). The common thread through all of these veggies is that they are sturdy enough to hold their shape on the skewer through cooking, and that they can stand up to high heat.

Can I make vegetable skewers on a stovetop griddle?

Yes. A stovetop griddle is ideal for this recipe. Again, the key is managing the heat so it maintains a steady medium-high temperature.

What Temperature should I use for Vegetable Skewers?

Roughly 375 to 400 degrees F. Adjust based on how hot your particular griddle runs. If things are browning too fast or too slow, adjust accordingly.

Should I soak wooden skewers before grilling?

Yes. As a matter of food safety, you must soak wooden skewers before using them; otherwise, they risk burning or splintering. If you prefer to skip soaking your skewers, then use metal skewers.

How long should I marinate vegetables for skewers?

For this recipe, I recommend marinating your veggies between 30 and 60 minutes. I do not recommend marinating the veggies for this recipe longer than an hour, as they will become soggy.

Can I use different vegetables?

Absolutely. My go-to vegetables for kabobs are red onions, mushrooms, any type of pepper or spicy chili, and other sturdy, high-heat-friendly vegetables. Really, this recipe is basically a template for you to get creative with.

How do I store leftover vegetable skewers?

Slide the vegetables off the skewers first, and let them cool completely. Then, store them in an airtight container in the refrigerator. To bring back some of the caramelized texture, you can reheat on the griddle or in a skillet. I do not recommend using a microwave to reheat them. With that said, I strongly recommend enjoying vegetable skewers fresh. Do not attempt to freeze them, as that will largely ruin the texture of the zucchini and tomatoes.

Griddle Vegetable Skewers Recipe with Marinated Feta

Description

Griddle Vegetable Skewers prepared with marinated feta. Caramelized Mediterranean veggies on a flat-top griddle, no outdoor grill needed.

Ingredients

Units Scale

For the Skewers:

1 zucchini, peeled or unpeeled and sliced into chunks
1 yellow squash, peeled or unpeeled and sliced into chunks
1 Chinese or Japanese eggplant, peeled or unpeeled and sliced into chunks
1 sweet onion, sliced into chunks
about 5 oz. of grape tomatoes
1 bell pepper, any color, sliced into chunks
Fresh basil leaves for garnish
Marinated Feta Cheese for garnish
Andria's Barbecue Sauce

Marinade for the Veggies:

3-4 cloves of roasted garlic
1 tsp. dried oregano, crushed
2 tbs. fresh lemon juice
1/2 tsp. coarse ground black pepper
1 tsp. salt
1 tsp. sugar
4 tbs. olive oil

Marinade for the Feta cheese:

8 oz. feta cheese
2 tbs. olive oil
1 tbs. fresh lemon juice
1/2 tsp. coarse ground black pepper
1/2 tsp. salt
1 tsp. dried oregano, crushed

Instructions

Wash and pat dry the veggies. You may leave the skin on the veggies or peel them; it is up to your preference.
Cut the veggies into uniformly sized, bite-sized chunks for even cooking.
Place the veggies in a bowl and add the marinade mixture; cover and refrigerate for 30 minutes or up to one hour. If you leave the veggies for a longer period of time, they risk turning mushy.
Thread the veggies on well-soaked kabob sticks.
Prepare the feta cheese in the marinade and refrigerate.
Heat a griddle to medium-to-high heat and place the kabobs on the griddle, turning every 2-3 minutes to ensure even cooking.
Brush the veggie kabobs with Andria's BBQ sauce after each turn.
Place the veggie kabobs on a platter and garnish with the marinated feta cheese and fresh basil leaves.
Serve and Enjoy!

Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Grilling
Cuisine: American