Grilled Vegetable Skewers
Seasonal vegetables marinated in a vibrant herb and garlic oil, perfectly charred to bring out natural sweetness.
20 min
Cook time
4
Servings
Easy
Difficulty
~200
Calories
Nutrition (per serving)
200
Calories · kcal
3
Protein · g
11
Carbs · g
16
Fat · g
Ingredients
- courgette — 2 medium
- red pepper — 2 large
- red onion — 2 large
- aubergine — 1 medium
- extra virgin olive oil — 60 ml
- garlic, minced — 3 cloves
- dried oregano — 1 tbsp
- sea salt — 1 tsp
- black pepper — 0.5 tsp
Method
- 1
Soak the wooden skewers in water for 30 minutes to prevent burning.
- 2
Chop the courgette, red pepper, red onion, and aubergine into uniform 3cm chunks.
- 3
In a large bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, salt, and black pepper.
- 4
Add the prepared vegetables to the bowl and toss thoroughly to coat them in the herb oil mixture.
- 5
Thread the vegetables onto the skewers, alternating colours and types for balance.
- 6
Preheat your grill or griddle pan to a medium-high heat.
- 7
Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until the vegetables are tender and exhibit attractive char marks.
Why this works
The charring process caramelises the natural sugars in the vegetables, while the garlic and oregano-infused olive oil provides a savoury, aromatic backbone that bridges the gap between the earthy aubergine and the sweetness of the peppers.
Equipment
Grill or griddle pan, Wooden skewers, Large mixing bowl, Pastry brush
Scan your ingredients, get recipes
Photograph what's in your kitchen and get recipes that use only those — no extra shopping, no waste.