Grilled Bell Pepper and Zucchini Skewers


zucchini skewers

Grilled Bell Pepper and Zucchini Skewers

This recipe is veggies on a skewer. You can add meat if you like.


  • lb. zucchini
  • 1 green bell pepper
  • 1 red bell pepper
  • cup olive oil
  • 2 tbsp wine vinegar
  • 1 clove garlic minced
  • ½ tsp. fresh or dried parsley
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 10 - 12 button mushrooms large - stems removed, caps brushed clean
  • 10 - 12 metal skewers


  • Peel and cut the squash into 1 in. pieces
  • Remove seeds, ribs, and stems from peppers and cut them into 1 in. pieces.
  • Bring a large pot (¾ full) of salted water to a boil. Add squash and bell peppers to the water and boil for 2 minutes.
  • Drain and cover with cold water and let stand for 2 minutes. Drain again and pat dry with paper towels.
  • In a large bowl whisk together olive oil, vinegar, parsley, salt and pepper
  • Prepare a grill and oil the grill rack. Remove the veggies from the marinade.
  • Thread the squash pieces, the peppers, and the mushrooms onto skewers. Arrange skewers on a rack. Grill turning occasionally brushing with the leftover marinade until lightly browned 8 - 10 minutes. Serve immediately.