Vegetable Skewers

Wash and chop all the leaves for the dressing, making sure to remove the oregano leaves from the stems. Finely chop the garlic, and remove the hot veins from the peppers before slicing them, then chop them very finely. Once we have finished chopping all the ingredients, we sprinkle salt and pepper over them. We mix everything in a small bowl until we achieve a homogeneous mixture, then add the olive oil, mixing again carefully to integrate all the flavors. Once the dressing is ready, we set it aside to develop its flavors.

We continue with the preparation of the vegetables. The zucchini can be peeled, but if we prefer, we can wash it well and leave it unpeeled for added texture. The onion needs careful peeling; we remove the dry leaves and cut the onion in half, then each half into three pieces, separating the obtained pieces into leaves of three. The corn is washed of silk and sliced into pieces about 3 cm long. The mushrooms, after being cleaned, are cut in half, taking care not to make them too large for even cooking. The peppers are washed, cored, and seeded, then sliced and cut into pieces similar in size to those of the onion and mushrooms.

The skewers are soaked in cold water for about an hour to prevent burning on the grill. After all the vegetables have been cleaned and cut, we drizzle them with lemon juice to keep them fresh and place them in a large bowl. We pour the previously prepared dressing over them and mix carefully using a spoon so that each piece of vegetable absorbs the flavors. We cover the bowl and let the vegetables chill in the refrigerator for an hour for the flavors to meld.

After the marinating time has passed, we take the bowl out of the refrigerator and begin assembling the vegetables on the skewers. We alternate the pieces of vegetables, making sure that each skewer has a varied mix of colors and textures. We place the skewers on a platter, and the leftover marinade and oil in the bowl are not discarded, but placed in a small cup to be served alongside the prepared skewers.

The grill is preheated and greased with bacon or oil to prevent sticking. We place the skewers on the hot grill, turning them occasionally to cook evenly, being careful to brush them with the marinade from the cup. The skewers will cook in about 15 minutes, becoming delicious and aromatic. They can be served alongside grilled chicken, garlic potatoes, or seasoned rice, turning the meal into a true celebration of flavors.

 Ingredients: For skewers 8-10 sticks 10-12 mushrooms 1 large red bell pepper 1 large yellow bell pepper 1 large orange bell pepper 1 large red onion 2 zucchini 2 ears of corn skewer sticks 1 lemon for dressing coriander leaves about 5 sprigs 5 sprigs of parsley 4 basil leaves a piece of stem with oregano leaves 3 mint leaves (optional) 10 rosemary sprigs (optional) salt and pepper to taste 60-70 ml of high-quality aromatic olive/avocado oil 3-4 cloves of garlic 1 hot pepper

 Tags:  onion greenery garlic tomatoes pepper oil zucchini mushrooms olives lemon gluten-free recipes lactose-free recipes vegetarian recipes recipes for children recipes for diabetics recipes for hepatitis recipes for hypertensives fat-free recipes