Summer Vegetable Skewers
Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft and richly flavored as they sear over the flames. In this recipe, they’re quickly marinated in oregano, garlic and olive oil while the grill heats, then brightened with plenty of fresh lemon juice just before serving. Salting them for 10 or so minutes before grilling helps season them through and through, but you can skip that step if you’re short on time. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
- Serves: 4 persons
- 2pounds zucchini or eggplant, or a combination, cut into 1-inch cubes
- Fine sea salt
- 2fat garlic cloves, finely grated, pressed or minced
- 2tablespoons minced fresh oregano or marjoram
- ¼teaspoon red-pepper flakes
- ⅓cup extra-virgin olive oil, plus more for serving
- Lemon wedges, for serving
- Flaky sea salt, for serving
Step 1Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.
Step 2In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.
Step 3Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.
Step 4When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.