Skewers are quintessentially BBQ. They scream summer. I mean, what better way to show off the bounty of the garden than with a rainbow of veggie colors (on a stick, no less)! Cheffy likes to marinate his vegetables first, which adds flavor and has the benefit of keeping things from sticking to the grill. We love some grilled citrus in the mix, too--it adds brightness & sweetness to the stuff next to it!
1 large bell pepper
1 red onion
1 yellow summer squash
lime, lemon or orange wedges
a few bay leaves
For the Marinade:
1 C apple cider vinegar
2 C olive oil (or a blend; whatever you have on hand will likely work)
2 T parsley, finely chopped
2 T rosemary, finely chopped (save the sticks to use for skewers!)
2 T thyme, finely chopped
1 T minced garlic
Chop your veggies into skewer-sized pieces - you'll want them roughly the same size so they cook evenly. Cut your citrus into wedges. Throw everything into a bowl, toss with marinade, cover & let sit for about 2 hours.
Thread veggies and citrus onto a rosemary stalk (it imparts great flavor!) and throw in a bay leaf for each skewer. Cook the skewers on the cooler part of your grill--around the edges or the top shelf if your grill is fancy--turning a few times, 15-20 minutes.
This is #WhatWeMeanWhen we say, "Taste the Rainbow!"