- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 110 kcal
Quick summary
“Colorful, healthy, and full of freshness, this vegetarian option brings together zucchini slices, red and yellow bell peppers, onion petals, and fresh mushrooms grilled in olive oil with seasonings. It is worth preparing to complement barbecues with lightness and highlight the sweet flavor of toasted vegetables.”
What you need to know
- O corte regular dos vegetais assegura que todos atinjam o ponto al dente ao mesmo tempo na grelha
- O azeite envolve os legumes criando uma camada que conduz calor e retém a umidade natural
- O fogo médio carameliza os açúcares dos vegetais sem carbonizar as extremidades
Ingredients
Main
- 1 medium zucchini cut into slices
- 1 red bell pepper cut into pieces
- 1 yellow bell pepper cut into pieces
- 1 onion cut in layers
- 200g fresh mushrooms
- 2 tablespoons olive oil
- Salt and pepper to taste
- Skewer sticks
Instructions
Principal
- Start by cutting the vegetables into uniform pieces to ensure even cooking.
- In a bowl, mix the vegetables with olive oil, salt, and pepper.
- After seasoning, start assembling the skewers, alternating the different vegetables to make it more colorful.
- Preheat the grill or barbecue to medium heat.
- Place the skewers on the grill and cook for about 15 minutes, turning occasionally.
- When the vegetables are tender and lightly browned, remove from the grill.
- Serve hot as a side dish or snack.
- Optionally, finish with another drizzle of olive oil and fresh herbs to taste.
Chef's tips
- Limpe os cogumelos frescos com um pano úmido ou papel toalha em vez de lavar na água corrente para não encharcarem
- Deixe os palitos de madeira mergulhados em água por 30 minutos antes da montagem para resistirem ao calor da brasa
- Pincele mais azeite temperado com ervas na metade do tempo de grelha para avivar o brilho e o aroma dos legumes
Variations
- Adicione queijo coalho em cubos firmes intercalado com os legumes nos espetinhos para criar pontos gratinados
- Pincele molho pesto de manjericão fresco sobre os legumes assim que saírem da grelha ainda bem quentes
- Salpique redução de vinagre balsâmico e ervas de Provence sobre a travessa pronta antes de levar à mesa
Substitutions
- Os cogumelos frescos de Paris podem ser substituídos por cogumelos portobello em pedaços ou cogumelos shimeji compactos
- A abobrinha italiana pode ser substituída por rodelas grossas de berinjela deixadas de molho em sal para não amargar
- O azeite de oliva pode ser substituído por óleo de gergelim torrado para um perfil oriental aromático
How to store
Keep the grilled skewers in a closed container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet with a few drops of olive oil for 4 minutes to regain the tender texture without overcooking.
Can it be frozen?
It is not recommended to freeze the ready-made vegetable skewers, as zucchini, bell peppers, and mushrooms lose their firmness and release water when defrosting. Prepare the desired quantities for immediate consumption on the grill.
What to serve with
Perfect pairing for roasted meats, grilled chicken, grilled fish or as a vegan main dish accompanied by grain rice and hummus. A crisp white wine or citrus lemon juice pair very well.
Frequently asked questions
How to make the vegetables not stick to the grill?
Make sure the grill is well cleaned, hot, and brush olive oil on both the vegetables and the grill bars.
How to prevent the zucchini from getting too soft on the skewer?
Cut the slices at least 1.5 cm thick and grill over quick medium-high heat to create a toasted crust while keeping the center firm.
Do fresh mushrooms need to be cooked before skewering?
No, the mushrooms go into the skewer raw and seasoned, roasting perfectly on the grill at the same time as the peppers and onions.
Can I use wooden skewers or do I need metal ones?
You can use wooden ones as long as they soak in water for 30 minutes; metal skewers also work perfectly.
