Yield: 4
Grilled Veggie Skewers
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 zucchini, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Soak the bamboo skewers in water for at least 30 minutes. Place the vegetables on the skewers. Coat each skewer with olive oil and season them with salt and pepper. Grill the skewers over medium-high heat, flipping frequently, until the vegetables are soft and they’ve developed light char marks.
- Serve immediately or store in the refrigerator for up to 5 days.
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