Barbecuing is a summer classic. The skewers prepared with fresh seasonal vegetables that come directly from the garden or the market are particularly tasty. Just a few ingredients, a grill and wooden skewers are enough. Read this article to find out how.
Steps
Step 1. Wash 6 red potatoes, 1 medium zucchini, 1 medium summer squash, 1 pepper, 15 mushrooms and 15 cherry tomatoes
Step 2. Take 6 small red potatoes and divide them into 4 parts
Bring salted water to a boil in a large saucepan, then boil for 3 minutes. Rinse them with cold water and drain. At this point put them to dry on the side or dab them with a cloth.
Step 3. Prepare the dressing while you wait for the potatoes to cook
In a bowl, pour 4 tablespoons (60 ml) of vinegar. Apple cider vinegar, white wine, red wine or sherry vinegar will work well.
- Add 4 tablespoons (60 g) of Dijon mustard.
- Chop 2 small shallots or 1 small onion and add them.
- Add 2 tablespoons (30 ml) of lemon juice.
- Add 160ml of olive oil. Beat the ingredients to mix them. You should be able to get a smooth result in just a few minutes.
- Add salt and pepper to taste. For a more intense flavor, add 2 tablespoons (30 g) of freshly chopped rosemary. Set the dressing aside.
Step 4. Cut a medium zucchini and a medium summer squash into about 12 slices each
Step 5. Cut a medium red onion and medium red or green pepper into about 3 cm pieces
Step 6. Remove the stem from 15-20 champignons
Step 7. Place the chopped vegetables, tomatoes, and seasoning in a large bowl, making sure to cover it tightly
Step 8. Let the vegetables marinate for 2 to 24 hours before grilling
Step 9. Half an hour before cooking, dip about 12 wooden skewers in warm water
That way they won't break and won't burn on the grill. If you are using metal skewers, you can skip this step.
Step 10. Preheat your barbecue or grill over medium-high heat
Step 11. After 30 minutes, skewer the vegetables with the wet skewers
If you intend to serve them directly on the spit, alternate them, leaving 5-6 mm of space between each piece.
For even cooking, skewer the vegetables in the same order for each skewer. The cooking times between the different vegetables vary between 3 and 10 minutes. You can remove the ones that cook first and leave the others on the grill
Step 12. Before cooking, grease the grill with vegetable oil using a brush
Step 13. Place the skewers on the grill and cook them for about 5 minutes per side
The greens and vegetables should soften, while the skin darkens.
